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This salad is what occurs when you may have only a small little bit of grains leftover from dinner the night time earlier than. Cool, crisp cucumbers are paired with bulgur and a straightforward chili-oil. Simply multiply this recipe to feed extra. I find it irresistible served with some corn fritters and hummus.

The Cucumbers

I like a great cucumber salad and aspect dish throughout the summer season. It’s crisp, it’s refreshing, and it’s often simple sufficient to by collectively in a couple of minutes. This cucumber salad is true to all of that. I like retaining the cucumber contemporary however I’ve observed fairly just a few choices for grilling cucumbers as nicely.

Wish to change it up? Attempt utilizing contemporary tomatoes with or instead of the cucumber (assume cherry tomatoes!)

Grains

I’m infamous for cooking just some too many grains to the place I solely have ¼ to ½ cup leftover (often from dinner the night time earlier than!) This salad makes use of the scraps of bulgur. Nonetheless, bulgur cooks rapidly so for those who wanted to make it with the salad- it solely provides about 15 minutes.

Different grains that may work nicely embrace quinoa or millet. This could assist preserve the general dish gluten-free too!

Add some cheese

I left it out however this salad can be pleasant with a salty cheese like feta. I’d even go as far to say search for a sheep or goat feta- I discover they steadiness the spice from the chili flakes properly whereas retaining a distinguished taste.

Spicy Swap

I do know spice isn’t everybody’s sport, so swap out the chili flakes for a little bit of floor smoked paprika (about half of teaspoon). I really feel just like the chili flakes actually deliver all the things collectively so I wouldn’t suggest simply leaving them out utterly.

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Components

Cucumber

1 massive cucumber

¼ cup cooked bulgur

1 teaspoon sesame seeds, plus further for topping

2 tablespoons basil, plus further for topping

Chili Oil

2 tablespoon olive oil

1 teaspoon crushed purple pepper

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

Salt, to style


Directions

  • Reduce the cucumber into bite-sized slices or cubes (doesn’t actually matter the shape- no matter you discover interesting!) Place in a bowl with the bulgur, sesame seeds, and basil.
  • Warmth a small skillet and add olive oil. As soon as it’s scorching, flip off the warmth and add the chili flakes. Let cool then stir within the lemon and a pinch of salt. Drizzle over the cucumber combination and toss till mixed. Style and modify the salt ranges if wanted.

Notes

+ I wish to often use Armenian cucumbers for this sort of dish however any sort of cucumbers will work nicely.

Overhead photo of a tan bowl on marble background with a cucumber salad.

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