Name: MEDITERRANEAN SUMMER SALAD
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 cup cooked bulgar wheat (or couscous*); 1 English cucumber, chopped (telegraph); 12 oz cherry or grape tomatoes, halved (or quartered if large); 1/3 cup diced red onion; 1/2 cup olives (I used a combination of black, salt-cured olives and Castelvetrano olives); 1/4 cup capers, drained; 2 roasted red peppers, chopped; 1/2 cup chopped Italian parsley; 1/2 cup chopped mint leaves; 1/4 cup chopped fresh dill; 8 oz feta cheese, sliced then broken up into pieces; 1/3 cup lemon juice; 1/4 cup olive oil; 1 garlic clove, crushed; 2 teaspoons honey; 1 teaspoon crushed red pepper (chili flakes); 1/2 teaspoon ground cumin; A good pinch of sea salt and freshly ground pepper

If tabbouleh, Greek salad and fattoush had a love child, it would be this Mediterranean Summer Salad which I can’t really claim to be authentically Mediterranean in origin, but rather its ingredients are evocative of warm summer days or balmy nights under a sky littered with stars: cucumbers, tomatoes, capers, feta olives, roasted peppers, feta cheese, bulgur wheat and an array of fresh herbs, used as a salad green rather than an aromatic. All those ingredients speak to me of having a definite Mediterranean vibe.

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The herbs are an integral part of the salad so don’t even think of leaving them out. You could switch out the dill for cilantro and switch the bulgur wheat for couscous. Unlike most salads, I think this Mediterranean Summer Salad is best if it’s left to sit in the fridge for a couple of hours before serving, allowing the flavors to become acquainted. And although I’m not a fan of leftover salad, this is also good the following day if you’ve leftovers. Chat to you soon, Lovoni xo

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MEDITERRANEAN SUMMER SALAD

Enjoy this salad on its own or serve it with marinated and grilled chicken. There’s quite a bit of chopping for this salad but apart from cooking the bulgar wheat, there’s next to no cooking.

Prep Time25 mins

Cook Time10 mins

Total Time35 mins

Course: Salad

Servings:

Calories: 537kcal

Author: Lovoni

Ingredients

US Customary – Metric

1 cup cooked bulgar wheat or couscous*
1 English cucumber, chopped telegraph
12 oz cherry or grape tomatoes, halved or quartered if large
1/3 cup diced red onion
1/2 cup olives I used a combination of black, salt-cured olives and Castelvetrano olives
1/4 cup capers, drained
2 roasted red peppers, chopped
1/2 cup chopped Italian parsley
1/2 cup chopped mint leaves
1/4 cup chopped fresh dill
8 oz feta cheese, sliced then broken up into pieces

LEMON DRESSING

1/3 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed
2 teaspoons honey
1 teaspoon crushed red pepper chili flakes
1/2 teaspoon ground cumin
A good pinch of sea salt and freshly ground pepper

Instructions

To make the dressing:

Combine all ingredients in a jar with a screw-top lid. Shake vigorously to combine.
Place all the salad ingredients in a large bowl. Add the dressing and toss gently to combine. This is good served immediately but does get better a couple of hours later making it a good make-ahead salad. Just remember to give it a stir right before serving.

Notes

*You’ll need about 1/2 cup of uncooked bulgar wheat to make 1 cup of cooked. In a medium saucepan, bring 1 cup of water to a boil, add the wheat and stir. Cover and cook on low for 10 to 15 minutes until cooked; let cool before throwing into the salad.