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🥗 Refreshing Bulgur Salad with Tomato and Cucumber

252 kcal · 30 min · 4 servings

Ingredients

• 100 g bulgur
• 1 cucumber
• 500 g tomatoes
• salt
• pepper from the mill
• 50 g caper berries (from the jar)
• 4 tbsp olive oil
• 250 g Turkish yogurt (or yogurt with 10% fat)
• ground cumin
• mint (for serving)

Instructions

1. 1. Place the bulgur into a fine mesh sieve.
2. 2. Suspend the sieve over a tall pot filled with hot water.
3. 3. Let the bulgur steam for about 20 minutes over medium heat until it has swollen.
4. 4. Peel the cucumber and cut it in half lengthwise.
5. 5. Remove the seeds using a spoon.
6. 6. Cut the cucumber flesh into thick slices.
7. 7. Wash the tomatoes and pat them dry.
8. 8. Remove the hard stem attachment at the top.
9. 9. Cut the tomatoes into large cubes.
10. 10. Place the cucumber and tomato pieces into a large bowl.
11. 11. Season the vegetables with salt and pepper.
12. 12. Add the capers and three tablespoons of the caper brine.
13. 13. Add a little olive oil.
14. 14. Mix everything thoroughly together.
15. 15. Remove the bulgur from the sieve.
16. 16. Allow the bulgur to cool down.
17. 17. Fluff the cooled bulgur with a fork.
18. 18. Portion the salad onto the plates.
19. 19. Distribute the bulgur evenly over the salad.
20. 20. Stir the yogurt until smooth.
21. 21. Season the yogurt to taste with salt, pepper, and a little cardamom.
22. 22. Pour the seasoned yogurt over the salad ingredients.
23. 23. Sprinkle the dish with ground cumin.
24. 24. Decorate the salad with fresh mint leaves.

Nutrition per serving

• kcal: 252
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 26 g