Cypriot Grain Salad – Ottolenghi Style
350kcal
Ingredients
- Grains:
- 1 cup bulgur wheat or freekeh
- 2 cups water or vegetable stock
- Pinch of salt
- Salad:
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 small red onion finely chopped
- 1 bell pepper diced
- ½ cup kalamata olives halved
- ¼ cup fresh parsley chopped
- 2 tbsp fresh mint chopped
- 2 tbsp fresh dill chopped
- 2 tbsp feta cheese crumbled (optional)
- Dressing:
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Equipment
- Saucepan
- Fine-mesh sieve
- Large mixing bowl
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Whisk or fork
Method
- Cook grains: Rinse grains, then boil in water/stock with salt until tender. Drain and let cool.
- Prep vegetables & herbs: Chop tomatoes, cucumber, onion, bell pepper, parsley, mint, and dill.
- Make dressing: Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper together.
- Assemble salad: Combine grains, veggies, olives, and herbs in a bowl. Pour dressing over and toss gently.
- Finish: Sprinkle feta on top if using. Serve at room temperature or chilled.
Notes
- Any nutty grain like quinoa, farro, or freekeh works.
- Can be made a few hours ahead; flavors improve with time.
- Vegan option: omit feta or use plant-based cheese.
- Add toasted nuts for extra crunch.
