Best Cracked Wheat Salad With Vegetables Recipes

Tabbouleh - Armenian Cracked Wheat Salad image

Provided by Mark Marcarian

Categories Sauces

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups fine bulgur
1 bunch fresh parsley, minced fine
1 bunch scallion, minced fine
4 tomatoes, skinned and peeled, if desired chopped fine
1 bunch of fresh mint or 2 teaspoons dried mint
1/2 teaspoon ground red pepper (optional)
1/3 cup olive oil (pure or substitute)
1/3 cup lemon juice
salt

Steps:

Soak bulgur in cold water to cover, for an hour or so.
Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
It is important that vegetables be minced very fine.
Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
The leaves are used to scoop up the salad.
Prepare the mixture early enough so flavors blend.

Mediterranean Cracked Wheat Salad image

Provided by mmjj_d

Categories Grains

Time 1h

Yield 6-10 1/2 cup, 6-10 serving(s)

Number Of Ingredients 13

2 cups cracked wheat (bulgur)
1 1/2 cups chicken stock, heated (or vegetable stock)
1/4 cup olive oil
3 tablespoons lemon juice or 3 tablespoons lime juice
2 bunches scallions, sliced
1 garlic clove, minced
1 cup feta cheese, crumbled
1 English cucumber, diced
1 (6 ounce) can pitted ripe olives, sliced
1/4 cup of fresh mint, chopped
1/3 cup cilantro, chopped (parsley also works well)
2 bell peppers, roasted &sliced (red)
salt and pepper

Steps:

Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
Let cool and fluff with fork occasionally.
Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
Stir in feta cheese, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 285.8, Fat 18.6, SaturatedFat 5.7, Cholesterol 24.1, Sodium 621.5, Carbohydrate 23.9, Fiber 2.5, Sugar 4, Protein 8.7

Cracked Wheat Salad with Green Olives and Golden Raisins image

Provided by Susan Spicer

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup wheat berries
Salt
1 1/2 cups bulgur
Finely grated zest of 4 lemons (about 2 tablespoons plus 2 teaspoons)
Grated zest of 2 medium oranges (4-5 tablespoons)
Juice of 2 lemons (about 6 tablespoons)
Juice of 2 oranges (about 2/3 cup)
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon crushed red pepper, optional
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped cilantro
1/2 cup green olives, pitted and roughly chopped
1/2 cup golden raisins, plumped and roughly chopped
3/4 cup thinly sliced celery hearts

Steps:

Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan. Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes. Drain and set aside. Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water. Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft. (I always taste it; the bulgur shouldn't have any crunch or hard edges.) Add the cooked wheat berries to the bulgur.
Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl. Add the dressing to the grains and toss well. Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients. Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.

North African Cracked Wheat Salad image

Yield Yield: 4 servings

Number Of Ingredients 11

4 ounces cracked wheat
Juice of 4 lemons
1 1/2 tablespoons olive oil
2 tomatoes, peeled cored, seeded, and diced
1 red bell pepper, roasted, peeled, seeded, and diced
1 green bell pepper, roasted, peeled, seeded, and diced
1 small cucumber, peeled, seeded, and diced
1 rib celery, diced
1 bunch fresh flat-leaf parsley, chopped
1 bunch fresh mint, chopped
Salt and freshly ground black pepper

Steps:

In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well. Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions, parsley, and mint. Season with the salt and black pepper. Toss well to combine.
Cover and refrigerate for at least 8 hours, or until the wheat has softened.