Summer Bulgur Salad
Summer for us, means lots of backyard BBQ's and lakeside gatherings. If we're not hosting, I often get asked to bring a side dish. Pasta salad and potato salad are usually the "go-to" summer side, but after a few picnics they all seem the same (and can be loaded with mayonnaise, of which I'm not the biggest fan). One of my favorite alternatives is Bulgur, a quick cooking whole grain wheat berry that is incredibly versatile. I usually use Bob's Red Mill Bulgur but have also used Hodgesons Mill Bulgur with Soy, they are interchangeable and can be cooked up as a warm cereal, much like oatmeal or cream of wheat. But I often choose to cook it in the same style as you would for Tabouleh: which is to soak the bulgur in boiling water for 30-60 minutes. I love the soaking method because it makes for easy clean up: I soak the bulgur in the bowl I plan on serving in. So theres no need for me to drag out my gigantic 8 quart pot as I do when I boil pasta or potatoes. And when you're headed out to a party, its nice not to have to worry about doing dishes as well as making the dish. My recipe is constantly changing depending on what seasonal vegetables and herbs are available. The most current version used fresh basil from my garden and heirloom tomatoes form the grocery store. What I love about the Bulgur is once you have the base and a dressing you can add pretty much anything you want: I've changed the receipt by adding carrots, bacon and one time shredded chicken. The possibilities are endless if you use your culinary creativity!
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Summer Bulgur Salad
1 1/2 cups bulgur
1 1/2 cups boiling water
2 cups roughly cut heirloom tomatoes or grape tomatoes
1/2 large english cucumber roughly chopped
1 handful basil leaves chopped
2-3 handfuls of baby spinach torn into small pieces
1/4 to 1/2 cup Newmans Own Organic Tuscan Italian dressing (substitute olive oil and red wine vinegar if you don't have the dressing on hand ad salt and pepper to flavor)
1. Boil 1 1/2 cups water and add to bulgur in a large heat-proof bowl. Cover with plastic wrap. Let soak for 45-60 minutes until bulgur is tender.
2. Chop tomatoes, cucumber and basil add to bulgur. Tear and add baby spinach.
3. Generously pour dressing over the salad and mix thoroughly. More than 1/4 cup of dressing may be necessary.
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What is your favorite summer-side recipe?
--Sarah