I have nothing against leaf salads but give me a grain salad any day. There’s something about the texture and it’s belly fill-abilty (I think I just made up a word) that makes me want to keep throwing ingredient after ingredient into a bowl.
Usually any grain will work and it’ll come down to a matter of personal taste for what you choose. I like to try and imagine what the color is going to look like at the end too. This salad took on a lot of green, even the beans which start out yellow finish up with a greenish hue. The bowl of unmixed ingredients reminds me of an artists palette right before they start working on their canvas!
Bulgur wheat is what’s used in tabbouleh and reminds me of couscous. Most bulgur you’ll see for sale has already been precooked and just requires a quick boil in some water. I used a mixture of water and chicken broth just to add that extra boost of flavor, but you could use vegetable broth or plain water to keep within the vegetarian aspect. The inspiration for this salad came from a blog I like to visit every so often, 101 Cookbooks. The recipes Heidi comes up with are always so fresh and simple and she loves using grains. Check out her Ultimate Veggie Burger, the best I’ve ever tasted where the patty is halved and used to replace the bun – genius!
Treat this salad with some free spirit. Don’t stress about switching up some ingredients, It’s great for purging stuff in your fridge which may have seen fresher days. Just try and imagine the taste of each item you add and if it makes sense in your head, then it’ll probably taste good on your tongue. This bulgur wheat salad is a winner for any potluck or summer party!
Bulgur and Mozzarella Salad
- 8 oz dry weight of precooked bulgur wheat
- 5 cups water
- 2 tsp chicken broth paste
- A handful of trimmed yellow wax beans
- 1 tsp olive oil
- Sea salt
- Cracked black pepper
- 1 1/2 cups small mozzarella balls ciliegine
- 1 cup cooked English peas cooled
- 2 Tbsp fresh chopped cilantro
- 2 Tbsp olive oil
- Juice of half of a lime
- 1 avocado sliced thinly
Preheat the oven to 400 degrees F. Bring the water to a boil and add the broth paste.
Add the bulgur and boil for 10 minutes. Drain and set aside to cool.
Place the beans on a baking tray and coat with 1 tsp of olive oil. Season with salt and pepper and roast for 10 minutes and starting to turn slightly golden.
Let the beans cool slightly after they're done.
In a large bowl with the bulgur, add the mozzarella, peas, cilantro, 2 Tbsp olive oil and lime juice.
Using a large wooden spoon or spatula mix all of the bowl ingredients together.
Taste and season with more salt and pepper if needed.