Cracked Wheat Salad with Lemon Vinaigrette
Take tender bites of cracked wheat and toss them with a medley of fresh veggies, nuts and mint – creating a simple salad with pops of color that are tangy and sweet, nutty and fresh and full of flavor.
Equipment
- Rimmed baking sheet
Ingredients
- 1 cup bulgur (cracked wheat)
- 1 cup chopped cherry tomatoes
- ¼ cup chopped roasted almonds*
- 2 tablespoons chopped fresh mint, about 12 to 15 large mint leaves
- ¼ cup finely chopped green bell pepper
- ½ cup golden raisins
- For the vinaigrette:
- ¼ cup freshly squeezed lemon juice, about 2 lemons
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon sugar
Instructions
- Place the bulgur in a bowl and cover with cold water, about an inch above the grain. Let it soak in the water for about 45 minutes to an hour or until it’s tender.
- While the wheat soaks make the vinaigrette by whisking together the lemon juice with the olive oil. Season with the kosher salt, black pepper, and sugar.
- Once the wheat is tender drain the water using a sieve to catch the grain. Place the soaked wheat in a large bowl.
- Add the tomatoes, the chopped almonds, mint, bell pepper, and golden raisins.
- Pour the lemon vinaigrette over the salad and toss to blend together. Check for seasoning, adding more kosher salt or pepper if needed.
- Serve at room temperature or chilled, plain or on a bed of lettuce.
Notes
*To roast whole almonds, spread the almonds on a rimmed baking sheet and roast in a 350-degree oven for 15 to 18 minutes, 18 to 20 if you want a dark roasted nut. Stir occasionally and check the nuts after 15 minutes – you want them crunchy. They will continue to roast and crisp up a bit from residual heat.