Cucumber and Bulgur Wheat Salad

Near the end of summer, cucumbers are abundant. If you have a garden or have friends who garden, you will no doubt be looking for ways to use them up. This recipe is great for turning your overstock of cukes into a refreshing, colourful side dish that can easily double for a light lunch. It has a lot in common with a traditional tabouleh, but I’ve added just a couple of dates to give it a touch of sweetness. It certainly is reminiscent of the Middle East, with prominent hits of lemon and mint, and the light sprinkling of citrus-y sumac leaves. 

Cucumber and Bulgur Wheat Salad

A refreshing summer salad with bright, Middle Eastern flavours.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Middle Eastern
Servings: 4

Ingredients

Salad Dressing

  • 4 tbsp extra virgin olive oil
  • juice of one lemon
  • 1/4 cup fresh chopped mint leaves
  • 2 tbsp fresh chopped parsley
  • 2 pitted, chopped dates
  • salt and fresh ground pepper to taste

Salad

  • 3/4 cup coarse bulgur wheat
  • 3/4 cup boiling water
  • 2 to 3 large cucumbers, peeled and seeded
  • 2 to 3 large red radishes
  • 1/2 yellow bell pepper
  • 1/2 cup raw sunflower seeds
  • 1 tsp salt
  • 1/2 tsp sumac
  • fresh parsley and mint leaves

Instructions

  • Add bulgur wheat to a small mixing bowl and pour enough boiling water over the grain to just cover. Let stand for 30 minutes, until needed.
  • Chop cucumber and pepper, and slice radishes thinly. Add vegetables to a large bowl.
  • When bulgur wheat has soaked for about 25 minutes, add sunflower seeds and salt to the chopped vegetables and toss.
  • Blend dressing ingredients together in a food processor or with a blender.
  • Squeeze excess water, if any, from the bulgur wheat and add to the chopped vegetables.
  • Pour dressing over all salad ingredients and toss together.
  • Arrange on a plate. Sprinkle with sumac, parsley and mint leaves.
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Cucumber and Bulgur Wheat Salad
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