Bulgur Wheat Salad With Tomato And Cucumber Food

BEST TABBOULEH

Steps:

• Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
• Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
• To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
• Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
• In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
• If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

BULGUR SALAD

Steps:

• Add the bulgur to a small pot together with the tomato paste.
• Add the vegetable broth and bring to a boil. Turn off the heat and let it soak for 10 minutes.
• In the meanwhile, chop the cucumber, the tomato, and the bell pepper. Cut the green onions into rings.
• Finely chop the fresh parsley and the mint.
• Squeeze the lemon. Set the juice aside.
• Stir the cooked bulgur.
• Add the chopped tomatoes, cucumber, bell pepper, green onion, parsley, mint, olive oil, and lemon juice. Season with salt and pepper.
• Serve immediately or store in the fridge for later.

MEDITERRANEAN BULGUR SALAD WITH CUCUMBERS, TOMATOES, SARDINES AND FRESH HERBS

Steps:

• Place the uncooked bulgur in small pot with 1 ½ cup water over high heat, bring to a boil, turn off the heat cover and let it sit for 15-20 minutes. Drain, squeezing out as much water as you can. Set aside
• Start preparing the vegetables and herbs. Chop the tomatoes, cucumbers, spring onion and herbs and set aside.
• Make the dressing: mix the olive oil with the lemon juice and zest. Add a pinch of fine salt and a few grinds of pepper and set aside.
• Place the bulgur in a medium bowl, add the herbs (setting aside 1-2 tsp of dill) and add half of the dressing, mix well.
• Add the vegetables and toss, layer the sardines on top , drizzle the rest of the dressing and sprinkle with the rest of the dill and sesame seeds.

BULGUR WHEAT SALAD

Steps:

• Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

BULGUR WHEAT SALAD WITH TOMATO AND CUCUMBER

Steps:

• Using a large bowl (this will eventually hold the finished salad), measure out one cup bulgur.
• Add boiling water, stir, and let bulgur soak until all water is absorbed. This can take anywhere from 40 to 80 minutes.
• Meanwhile, put lemon zest in a small bowl. Add lemon juice, garlic, and olive oil. Whisk together.
• Once bulgur has absobed all water, stir in dressing.
• Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir.
• Season with salt and pepper and enjoy at room temperature.

BULGUR SALAD

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

SIMPLE BULGUR WHEAT SALAD

Steps:

• Cover the wheat with cold water for 1 hour .Then squeeze the excess water out by hand.
• Quarter the Tomatoes and remove the seeds and pulp ,then chop into smaller pieces . Roughly chop the Cucumber
• Add the Tomato Cucumber Parsley Mint And Olive Oil to the Wheat and toss.
• Sprinkle on the Feta if using
• Refrigerate for 30 minutes.
• Enjoy.

MEDITERRANEAN BULGUR SALAD

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

BULGUR SALAD WITH CUCUMBER AND TOMATO

Steps:

• In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.

PERSIAN TOMATO AND CUCUMBER SALAD (SALAD SHIRAZ)

Steps:

• Chop all the vegetables (tomato, cucumber and onion) finely.
• Mix chopped vegetables with parsley, lemon juice and olive oil.
• Salt to taste.