Zucchini Tomato And Bulgur Salad Recipes

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BULGUR PILAF WITH TOMATO AND ZUCCHINI



Bulgur Pilaf With Tomato and Zucchini image

This is one of the painless recipes that has helped me ease into using more types of grains. Great healthy side dish that compliments a wide array of entrees. Would also make a great light lunch. Found in Best Loved Whole Grain Recipes.

Provided by MechanicalJen

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup uncooked Bulgar wheat
1 tablespoon olive oil
3/4 cup chopped onion
2 garlic cloves
2 small zucchini
14 1/2 ounces no-salt-added whole tomatoes, drained and coarsely chopped
1 cup chicken broth
1 teaspoon basil
1/8 teaspoon black pepper

Steps:

  • Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
  • Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
  • Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
  • Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING



Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing image

Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.

Provided by Hetty McKinnon

Time 45m

Yield 4 main-course servings or 6-8 side servings

Number Of Ingredients 13

1 cup raw walnuts
1 cup coarse-grind bulgur
¼ tsp. kosher salt, plus more
2 lb. zucchini and/or yellow summer squash
¼ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. preserved lemon paste (such as NY Shuk)
2 tsp. honey
1 garlic clove, finely grated
Freshly ground black pepper
7 oz. Greek feta, crumbled
½ cup coarsely chopped parsley
½ cup torn mint leaves
Lemon wedges (for serving)

Steps:

  • Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
  • Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
  • Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
  • Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
  • Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
  • Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

HEIRLOOM TOMATO & ZUCCHINI SALAD



Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

  • In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI, TOMATO AND BULGUR SALAD



Zucchini, Tomato And Bulgur Salad image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings, main course, side dish

Time 30m

Yield Four main-course or eight side-dish servings

Number Of Ingredients 10

3 teaspoons olive oil
1 cup medium-grind bulgur
3 cups water
3 medium zucchinis, diced
2 medium tomatoes, seeded and diced
1/2 medium onion, peeled and diced
3 tablespoons fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste
6 tablespoons coarsely chopped Italian parsley

Steps:

  • Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
  • Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 6 grams

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