My Bulghur Wheat Salad is perfect as a light meal or a spectacular side to grilled meat, chicken or fish. Look for my tip below to make this a vegan delight with one simple swap. Loaded with protein from the beans and haloumi cheese*, this salad also is bursting with flavor and visual appeal. Preserved and fresh lemon, lots of herbs and Mediterranean spices, this salad can’t fail to please. Eaten at room temperature, Bulghur Wheat Salad is perfect for a picnic or as part of a buffet and will satisfy vegetarians and meat eaters alike. Leftovers make for a quick and satisfying meal.

The recipe below does not need to be slavishly followed. If you prefer more beans or wish to keep it vegan by skipping the cheese, this salad will still work. If you don’t have green onions, then use red or yellow. The cabbage is essential in my opinion for just the right crunch, but if you want to also add some thickly grated carrot, go for it.

Each element in my salad adds just the right flavors and textures to make every bite like a great jazz riff taking place in your mouth.

Everyone knows about tabbouleh salad or bulghur wheat pilaf. And I love bulghur wheat eaten those ways. But give this salad a try. It’s great to make ahead so all of the flavors have a chance to play with each other, which makes it perfect for the upcoming holidays when you are busy and having guests over.

* Swap out the haloumi cheese with one block of extra firm or super firm tofu. After draining the tofu, pat it dry. Cube or tear the tofu into pieces. The exact size doesn’t matter, but you want it big enough to feel like you are eating something and small enough to be able to get a nice sear. Toss the tofu with 1 Tablespoon of cornstarch, potato starch or arrowroot. Add in the same spices as I do for the haloumi (see below in the ingredients) and brown in a pan using a neutral oil with a high smoke point. I like Avocado Oil, but you could use grapeseed, canola or other oil of your choice.

RECIPE

YIELD: 6 to 8 servings, depending on if it is a side or a main course

INGREDIENTS

1.5 cups of medium coarse bulghur wheat, soaked in 3 cups of water (tap or filtered)

1/2 pound of dry beans, cooked (About 3 cups cooked, if you are using canned, drained and rinsed beans) [NOTE: I used a buckeye bean from Rancho Gordo, but you could use almost any bean that holds it’s shape after cooking]

2 Persian cucumbers, halved and cut into half moons

2.5 cups shredded red cabbage

1 large handful of fresh herbs, chopped (I used dill, cilantro, parsley and mint)

The skin of a quarter of a preserved lemon, finely chopped (Do not rinse it!)

1/2 pound of cubed Haloumi cheese, tossed with 1 tsp. za’atar, 1/4 teaspoon of Aleppo pepper and 1 T EVOO and browned in a frying pan until it is just beginning to get a bit oozy (You could use feta cheese, but then I would not brown it in a pan) See the vegan swap above*

4 scallions, thinly sliced – white and nice green parts

1/3 cup of pomegranate seeds

For the dressing

2 large cloves of garlic, crushed or grated

Juice of 3 smallish lemons (or 2 large – you can’t go wrong with more lemon) (You want 1/3 cup of fresh juice)

1 teaspoon Dijon mustard

2 teaspoons date syrup, pomegranate molasses or maple syrup (each will give a slightly different result but all will be good)

1 teaspoon ground sumac

1/2 teaspoon kosher salt (Remember the cheese and preserved lemon has salt!)

1 teaspoon ground coriander

About 1/2 cup of EVOO or more to taste

DIRECTIONS

Allow the bulghur wheat to soak in a large bowl. While the grains are absorbing the water, prepare the remaining elements of the salad. By the time you are finished, the bulghur wheat should be ready. It can also be prepared earlier, covered and left at room temperature until you are ready to make the salad.

The only actual cooking is browning the haloumi cheese. And if you choose to use feta or ricotta salata, you don’t even need to do that. I generally prefer to cook my own beans, but I get that everyone doesn’t want to do that. So use a quality canned or jarred bean, that has been rinsed and drained. Chickpeas, pinto, kidney or great northern would all be good options. If you do wish to cook your own beans, I highly recommend Rancho Gordo beans in general and these buckeye beans in particular. They are meaty, hold their shape and are just downright satisfying.

Once you have all of the elements prepped, it is a case of assembling and tossing the salad. Try to make it at lest one hour before you want to eat it for maximum flavor. If you have refrigerated the salad, it will be best enjoyed if you bring it to room temperature.