This salad is what occurs when you’ve 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.
I like a very good cucumber salad and facet dish throughout the summer season. It’s crisp, it’s refreshing, and it’s normally straightforward sufficient to by way of collectively in a couple of minutes. This cucumber salad is true to all of that. I like holding the cucumber contemporary however I’ve seen fairly a couple of choices for grilling cucumbers as properly.
Wish to swap it up? Attempt utilizing contemporary tomatoes with or rather than the cucumber (suppose cherry tomatoes!)
I’m infamous for cooking just some too many grains to the place I solely have ¼ to ½ cup leftover (normally from dinner the night time earlier than!) This salad makes use of the scraps of bulgur. Nonetheless, bulgur cooks rapidly so should you wanted to make it with the salad- it solely provides about 15 minutes.
Different grains that may work properly embrace quinoa or millet. This may 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 steadiness the spice from the chili flakes properly whereas holding a distinguished taste.
I do know spice isn’t everybody’s recreation, so swap out the chili flakes for a little bit of floor smoked paprika (about 1/2 teaspoon). I really feel just like the chili flakes actually carry every thing collectively so I wouldn’t advocate simply leaving them out utterly.
1 giant cucumber
¼ cup cooked bulgur
1 teaspoon sesame seeds, plus further for topping
2 tablespoons basil, plus further for topping
2 tablespoon olive oil
1 teaspoon crushed pink pepper
2 teaspoons minced preserved lemon (or zest from ½ lemon)
Salt, to style
- Minimize 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 sizzling, 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.
+ I prefer to normally use Armenian cucumbers for one of these dish however any kind of cucumbers will work properly.