Happy Sunday everyone! Today I wanted to show you all a simple salad recipe that is perfect for this beautiful summer weather we’ve been having. I love the flavours of greek food, especially herbs like oregano and fresh dill, and so I wanted to take them and incorporate them into this fresh and healthy salad. To make this more than such a side dish I used bulgur wheat to add protein and fibre as well as a good sprinkle of hemp hearts.
Like most of my recipes, you can alter the ingredients in this salad to meet your tastebuds. I think some grilled or baked tofu would be great in this dish or even some bell peppers for some additional crunch. Feel free to also have fun with the grain you choose to use. Quinoa, couscous, or even brown rice would work nicely in this salad. This makes an excellent make-ahead lunch to take to work or school, because the longer it sits in the fridge the more flavour it develops from the dressing.
Greek Inspired Summer SaladPrint Recipe
- 1/2 a cup of bulgur wheat
- 1 cup of cold water
- 4 tbsp of olive oil
- Zest of 1 lemon
- 1 clove of grated garlic
- Juice of 1 lemon
- 1 tsp of dried Greek oregano
- 1/2 tsp of agave nectar
- Half of a chopped cucumber (seeds removed)
- Quarter of a chopped red onion
- Handful of chopped tomatoes
- 2 large handfuls of chopped romaine lettuce
- 1 tbsp of freshly chopped dill
- 3 tbsp of hemp hearts
In a pot, add bulgur wheat, cold water, and a pinch of salt and bring to boil. Then bring to simmer and put a lid on the pot. Let the bulgur cook for 12-14 minutes until it's cooked through. If the water has evaporated and the bulgur is not cooked all the way through, add in a splash of water. Once cooked, add the bulgur to a bowl and let it cool.
For the dressing, use a small mason jar. Add in olive oil, lemon zest and juice, grated garlic, agave nectar, oregano, and a pinch of pepper and salt. Screw on the lid and give the dressing a good shake. Set aside.
Once the bulgur has cooled, add in the rest of the ingredients listed. Drizzle the dressing and give the salad a good mix, ensuring every part is coated in dressing. Serve right away, or place in the fridge until ready to eat.
If the salad is going to be sitting in the fridge for a while, hold off on adding the lettuce so it doesn't wilt.