Mediterranean Bulgur Salad with Cucumbers, Tomatoes, Sardines and Fresh Herbs
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Prep Time
25 mins
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Servings
2
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Cuisine
Mediterranean
Mediterranean Bulgur Salad with Cucumbers, Tomatoes, Sardines and Fresh Herbs
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A tabbouleh like salad that combines ripe summer vegetables, herbs, a lemony dressing and mood-improving sardines.
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Ingredients
- ½ cup (100 g) bulgur uncooked
- 1 tomato large, chopped
- 1 cucumber medium, peeled and chopped
- 1 spring onion white only chopped
- ¼ cup parsley finely chopped, fresh
- ¼ cup dill finely chopped, fresh
- lemon juice and zest of 1
- 1 ⅔ tbsp extra virgin olive oil
- 3 ounces (100 g) sardines canned in olive oil
- 2 tsp sesame seeds
- salt
- black pepper
Instructions
- Place the uncooked bulgur in small pot with 1 ½ cup water over high heat, bring to a boil, turn off the heat cover and let it sit for 15-20 minutes. Drain, squeezing out as much water as you can. Set aside
- Start preparing the vegetables and herbs. Chop the tomatoes, cucumbers, spring onion and herbs and set aside.
- Make the dressing: mix the olive oil with the lemon juice and zest. Add a pinch of fine salt and a few grinds of pepper and set aside.
- Place the bulgur in a medium bowl, add the herbs (setting aside 1-2 tsp of dill) and add half of the dressing, mix well.
- Add the vegetables and toss, layer the sardines on top , drizzle the rest of the dressing and sprinkle with the rest of the dill and sesame seeds.
Notes
- Store covered in the refrigerator for up to 2 days.
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