This salad has ten layers in reference to the Ten Commandments, it can be made ahead and is great for any time. You can also swap out any beans for the chickpeas and any veggies you prefer.
Ten Commandment Salad
Servings
8 Servings
Ingredients
- 1 cup bulgur
- 1 cup lemon juice
- 1/2 cup extra virgin olive oil
- 4 cloves of garlic minced
- Salt and pepper to taste
- 1 medium red onion chopped
- 3 -4 stalks celery thinly sliced
- 1 large can 28 oz. chickpeas (garbanzo beans)
- 1 bunch red radish diced
- 1 large seedless cucumber diced
- 1 can or jar Kalamata olives seedless
- 1 container grape tomatoes sliced in half
- 1 cup fresh mint chopped fine
- 1/3 cup Pine nuts toasted
Instructions
- 1 Place the bulgur in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt and a dash of pepper; drizzle this dressing over the bulgur.2 Layer on the onions, celery, chickpeas, radishes, cucumbers, olives, tomatoes and mint. Sprinkle more salt and pepper, cover and refrigerate for at least 24 hours.3 When ready to serve, bring to room temperature and sprinkle on pine nuts.
Thx for your quick response! Will tossing before serving enable the rest of the layers to have enough dressing? Wouldn’t in 24 hours the dressing be completely absorbed by the raw bulgur though?
It does get absorbed by the bulgur but the flavor is pretty strong so it has worked for me, but most of the time I have done it in small jars and then the idea is you turn it out of the jar and everything pours of the veg, if you’re doing it in a large bowl like you say you can also just add a bit more lemon and olive oil to the top before tossing. I wouldn’t want it sitting it he dressing too long, but that is me, I like the veg crisp, I know some people like it more marinated, so it is personal preference.
I would have it layered when you put it on and then toss before serving
I guess this is a silly question, but unless you toss the salad, then there is no dressing at all except for the Bulger and maybe the onion layer. I’m taking it in a trifle dish so you can see the lpretty layering, but if you have to toss it to distribute the dressing, then why not just make it a mixed salad to begin with? Also would you toss it before the fridge or right before serving?
We made this for our Shabbat lunch this past Saturday and I didn’t see the reply either about not cooking the bulgur first. We enjoyed it cooked first anyway and my 7 month old grand-daughter was able to eat it. She loved the bulgur and the chickpeas. Great salad recipe.
I made it but tossed everything together just before serving. Reminded me of the tabouli salad I make usually minus the parsley and the pine nuts. Still it was a hit.
I made this for Shabbat.I forgot to buy celery and substituted hearts of palm for the celery.
I didn’t see your comment,Tamar, before I made it and I cooked the bulgur wheat. I wasn’t sure if it was supposed to be 1 cup raw or 1 cup cooked, so I split the difference and made it with 3/4 cup cooked.
It was very yummy and everyone seemed to enjoy it. I will definitely make it again.
Raw, the bulgur gets “cooked” by sitting in the dressing, so it needs that time but it also comes out a little al dente which I like.
I plan on making this tomorrow, have everything cut and ready to go. Just one question… is the bulgur supposed to be precooked or raw?