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Bulgur Cucumber Salad with Basil and Chili Oil

https://naturallyella.com/bulgur-cucumber-salad/

This salad is what happens when you have just a small bit of grains leftover from dinner the night before. Cool, crisp cucumbers are paired with bulgur and an easy chili-oil. Easily multiply this recipe to feed more. I love it served with some corn fritters and hummus.

The Cucumbers

I love a good cucumber salad and side dish during the summer. It’s crisp, it’s refreshing, and it’s usually easy enough to through together in a few minutes. This cucumber salad is true to all of that. I love keeping the cucumber fresh but I’ve noticed quite a few options for grilling cucumbers as well.

Want to switch it up? Try using fresh tomatoes with or in place of the cucumber (think cherry tomatoes!)

Grains

I’m notorious for cooking just a few too many grains to where I only have ¼ to ½ cup leftover (usually from dinner the night before!) This salad uses the scraps of bulgur. However, bulgur cooks quickly so if you needed to make it with the salad- it only adds about 15 minutes.

Other grains that would work well include quinoa or millet. This would help keep the overall dish gluten-free too!

Add some cheese

I left it out but this salad would be delightful with a salty cheese like feta. I’d even go as far to say look for a sheep or goat feta- I find they balance the spice from the chili flakes nicely while keeping a prominent flavor.

Spicy Swap

I know spice isn’t everyone’s game, so swap out the chili flakes for a bit of ground smoked paprika (about 1/2 teaspoon). I feel like the chili flakes really bring everything together so I wouldn’t recommend just leaving them out completely.


Scale

Ingredients

Cucumber

1 large cucumber

¼ cup cooked bulgur

1 teaspoon sesame seeds, plus extra for topping

2 tablespoons basil, plus extra for topping

Chili Oil

2 tablespoon olive oil

1 teaspoon crushed red pepper

2 teaspoons minced preserved lemon (or zest from ½ lemon)

Salt, to taste


Instructions

  • Cut the cucumber into bite-sized slices or cubes (doesn’t really matter the shape- whatever you find appealing!) Place in a bowl with the bulgur, sesame seeds, and basil.
  • Heat a small skillet and add olive oil. Once it’s hot, turn off the heat and add the chili flakes. Let cool then stir in the lemon and a pinch of salt. Drizzle over the cucumber mixture and toss until combined. Taste and adjust the salt levels if needed.

Notes

+ I like to usually use Armenian cucumbers for this type of dish but any type of cucumbers will work well.

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Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Print

Marinated Tomato and Avocado Salad


  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:
    Salad

  • Cuisine:
    Vegan

  • Diet:
    Vegan


Ingredients

  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


Instructions


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The post Marinated Tomato and Avocado Salad appeared first on Well Vegan.

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