Mediterranean Bulgur Salad with Cucumbers, Tomatoes, Sardines and Fresh Herbs
A tabbouleh like salad that combines ripe summer vegetables, herbs, a lemony dressing and mood-improving sardines.
Servings 2
Ingredients
- ½ cup (100 g) uncooked bulgur
- 1 large tomato chopped
- 1 medium cucumber peeled and chopped
- 1 spring onion white only chopped
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh dill
- Juice and zest of 1 lemon
- 1 ⅔ tbsp extra virgin olive oil
- 3 ounces (100 g) Canned sardines in olive oil
- 2 tsp sesame seeds
- Salt and 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.