Bulgar Salad Recipe

Quick-cooking bulgur is a whole grain that's used for tabbouleh salad, and this cucumber, dill and olive-topped side dish.

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total: 25 min
Active: 10 min

Yield: 4 servings

Level: Easy

Directions

Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly.

Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes.

Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives.

Serve the cucumbers over the bulgur. Photograph by Tina Rup