Zucchini, Tomato And Bulgur Salad
Published August 20, 1994
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 teaspoons olive oil
1 cup medium-grind bulgur
3 cups water
3 medium zucchinis, diced
2 medium tomatoes, seeded and diced
½ medium onion, peeled and diced
3 tablespoons fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste
6 tablespoons coarsely chopped Italian parsley
Nutritional analysis per serving
37 grams carbs; 199 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 1062 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
- Step 2
Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.
Private Notes
Comments
This salad is delicious! I have been making it for years and giving out the recipe for years too--it's a sure hit. But note, In Step 1, directions should say, "Heat 1 tablespoon of olive oil ..." (not 1 teaspoon). The salad keeps well for up to 3 days, even 5, and goes well with cold chicken or other salads on a hot summer day/night. This recipe makes 4 ample main-course servings or 8 side-dish servings.
I had Israeli couscous and used that. I grilled the zucchini. I added harissa. It was wonderful.
This salad is delicious! I have been making it for years and giving out the recipe for years too--it's a sure hit. But note, In Step 1, directions should say, "Heat 1 tablespoon of olive oil ..." (not 1 teaspoon). The salad keeps well for up to 3 days, even 5, and goes well with cold chicken or other salads on a hot summer day/night. This recipe makes 4 ample main-course servings or 8 side-dish servings.