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This salad is what occurs when you could have only a small little bit of grains leftover from dinner the evening earlier than. Cool, crisp cucumbers are paired with bulgur and a simple 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 through the summer time. It’s crisp, it’s refreshing, and it’s often straightforward sufficient to by means of 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 effectively.

Need 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 evening earlier than!) This salad makes use of the scraps of bulgur. Nevertheless, bulgur cooks rapidly so when you wanted to make it with the salad- it solely provides about 15 minutes.

Different grains that might work effectively embrace quinoa or millet. This could assist hold 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 stability the spice from the chili flakes properly whereas retaining a outstanding 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 teaspoon). I really feel just like the chili flakes actually deliver the whole lot collectively so I wouldn’t advocate simply leaving them out utterly.

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Elements

Cucumber

1 giant cucumber

¼ cup cooked bulgur

1 teaspoon sesame seeds, plus additional for topping

2 tablespoons basil, plus additional 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

  • Lower 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 prefer to often use Armenian cucumbers for such a dish however any sort of cucumbers will work effectively.

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

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