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Bulgur Salad

  • August 19, 2022

Summertime is the season for barbecues, picnics and salads, but you may be looking for something different than the ubiquitous potato, macaroni or tomato salad. If you’ve ever eaten the middle Eastern dish of tabbouleh, you’ve had bulgur, a cracked wheat grain from kernels that are parboiled and dried before packaging. As a result, bulgur takes just a few minutes to cook, making it the perfect, easy grain when you want something different and don’t have much time. Just bring some water to a boil, dump in the bulgur, place the lid on top, turn off the heat and wait ten minutes. Fluff it with a fork, and you’re ready to use it — either hot with condiments, or in this case, cold with a lot of veggies and salad dressing. It’s like an artist’s canvas waiting for your creativity. In this case, I added chickpeas, cucumbers, peppers, tomatoes, scallions and parsley, plus some sheep’s milk feta cheese, then tossed it with a simple oil and vinegar dressing. It’s a great side dish, but could be a whole meal in itself, since it’s got the chickpeas and feta for protein, along with the vegetables. So try it and bring it to your next party or make it just for yourself. It lasts for a few days in the fridge, so you can enjoy the leftovers for lunch.


Bulgur Salad
 
Author:
Ingredients
  • 2 cups bulgur
  • 5 cups water
  • ½ cup cucumber, finely diced
  • ½ red pepper, minced
  • 3 scallions, sliced thinly
  • a dozen cherry or grape tomatoes, cut into quarters
  • 6 ounces sheep's milk feta, cut into small pieces
  • 1 15 ounce can chick peas, drained and rinsed
  • a bunch of parsley, minced
  • ½ cup olive oil
  • ¼ cup vinegar (I used white balsamic)
  • salt, pepper to taste
Instructions
  1. Bring the water to a boil.
  2. Add the bulgur, turn off the heat and put a lid on the pot.
  3. Let it sit for 10-15 minutes, then fluff with a fork and place in a bowl to cool.
  4. When the bulgur is cool, add the rest of the ingredients and mix well with the oil and vinegar.
  5. Adjust seasonings if more salt or pepper is needed.
 

Grilled Veggies

  • July 27, 2012
 For those of you with gardens, your zucchini is coming in fast and furious right now, I’m sure. If you haven’t got a garden, they’re plentiful in farmer’s markets too. How to use all those zucchini? I’ve posted lots of recipes on the blog, from stuffed zucchini to raw zucchini salad to  chocolate zucchini cake.  But grilled veggies are great for summertime, especially if you’re having guests. You can make this ahead of time and serve it at room temperature. And sometimes you want something different from the ubiquitous potato salad and oil-and-vinegar-based side dishes. That’s where grilled veggies come in. My favorite is zucchini, because they don’t soak up as much oil as eggplants. Here I’ve combined the zucchini with roasted peppers (instructions here), and a sprinkling of feta cheese. Start with slicing the zucchini rather thick – about 1/4 inch. If the slices are too thin, they’ll scorch on the grill. Thick slices gives the zucchini time to cook on the inside and develop nice grill marks too.
I don’t have a picture for you, but I normally put the slices in a large bowl, season with minced garlic, salt, pepper and fresh herbs – here it’s chives and thyme. Pour some olive oil into the bowl, then mix everything together, using your hands. Place the slices on the grill (don’t stray far, they’ll cook fast) and turn them once, until they’re browned on each side.
Serve them alone, or with roasted peppers, more fresh herbs and a scattering of feta cheese.
Onions are great on the grill too, but to avoid having the rings fall through the grates, I use an aluminum foil pan. Run a little olive oil on each side, then season the same way – salt, pepper and fresh herbs. These take a little longer to brown, but it’s worth the wait for that  caramelized goodness. I use the same technique for grilled tomatoes.
If you have leftovers, so much the better. Grilled veggies are delicious in a sandwich, as a topping for pizza, or added to pasta or rice.
Grilled Veggies
vegetables, like zucchini, eggplants, onions
olive oil
minced garlic
fresh herbs (thyme, chives)
salt, pepper
Slice the vegetables on the thick side (about 1/4 inch). Place in a bowl (not the onions or tomatoes – put them on an aluminum pan and season with the oil, garlic and herbs) Pour some olive oil over the vegetables to coat them, season with the garlic, herbs, salt and pepper. Place on a hot grill and turn once, after the first side has developed nice grill marks. Flip and do the same on the other side.