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This salad is what occurs when you might 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 like it served with some corn fritters and hummus.

The Cucumbers

I really like an excellent cucumber salad and facet dish through the summer season. It’s crisp, it’s refreshing, and it’s normally simple sufficient to by means of collectively in a couple of minutes. This cucumber salad is true to all of that. I really like conserving the cucumber contemporary however I’ve observed fairly a couple of choices for grilling cucumbers as effectively.

Need to swap it up? Attempt utilizing contemporary tomatoes with or rather than 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 (normally from dinner the evening earlier than!) This salad makes use of the scraps of bulgur. Nonetheless, bulgur cooks shortly so for those who wanted to make it with the salad- it solely provides about 15 minutes.

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

Add some cheese

I left it out however this salad could 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 conserving 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 teaspoon). I really feel just like the chili flakes actually deliver every thing collectively so I wouldn’t advocate simply leaving them out fully.

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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

  • 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 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 regulate the salt ranges if wanted.

Notes

+ I prefer to normally use Armenian cucumbers for the sort of 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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