Bulgur Salad with Carrots and Peppers
Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.
Serves 8 to 10
2-1/4 cups medium-grind bulgur
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup fresh lemon juice
3 Tbs. tahini
Freshly ground black pepper
1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
1 cup diced red bell peppers (1/2-inch dice)
1 cup diced peeled cucumber (1/2-inch dice)
1 cup crumbled feta
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh dill
Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes.
Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.
Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.
Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.
Make Ahead Tips
The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
, pp. 50-55
May 3, 2012