This salad is what happens when you have just a small bit of
grains leftover from dinner the night before. Cool, crisp cucumbers
are paired with bulgur and an easy chili-oil. Easily multiply this
recipe to feed more. I love it served with some corn fritters and
I love a good cucumber salad and side dish during the summer.
It’s crisp, it’s refreshing, and it’s usually easy enough to
through together in a few minutes. This cucumber salad is true to
all of that. I love keeping the cucumber fresh but I’ve noticed
quite a few options for grilling cucumbers as well.
Want to switch it up? Try using fresh tomatoes with or in place
of the cucumber (think cherry tomatoes!)
I’m notorious for cooking just a few too many grains to where
I only have ¼ to ½ cup leftover (usually from dinner the night
before!) This salad uses the scraps of bulgur. However, bulgur
cooks quickly so if you needed to make it with the salad- it only
adds about 15 minutes.
Other grains that would work well include quinoa or millet. This
would help keep the overall dish gluten-free too!
Add some cheese
I left it out but this salad would be delightful with a salty
cheese like feta. I’d even go as far to say look for a sheep or
goat feta- I find they balance the spice from the chili flakes
nicely while keeping a prominent flavor.
I know spice isn’t everyone’s game, so swap out the chili
flakes for a bit of ground smoked paprika (about 1/2 teaspoon). I
feel like the chili flakes really bring everything together so I
wouldn’t recommend just leaving them out completely.
Source: FS – Healthy – Vegetarian
Bulgur Cucumber Salad with Basil and Chili Oil