I had planned to switch back to the athlete interview + recipe combo this week, but when I found myself making this salad for the 12th time this week (only a slight exaggeration), I decided I should share this with you instead. The athlete recipes could wait – besides given how many of the Girona-based pros who have gobbled this up when I’ve made it for them over the last few months, it’s clear that I have their ringing endorsement with this one.
Like many of my favourite recipes, the recipe below comes from Love and Lemons, which became my new number one source for cooking inspiration ever since Mel Hoskins (Orica-AIS) introduced me to it last winter. Every single thing I’ve whipped up from the website has been delightful. And this strawberry tabbouleh salad is no exception. As usual, I’ve felt the need to put my own spin on it. My modified recipe is below, but you can check out the original here.
Worth noting: The original recipe says it serves five. That’s clearly not five cyclists. I’ve doubled most of the ingredients below and can (usually!) safely feed four plus myself.
- 2 cups bulgur wheat*
- 3 green onions or 1 scallion or 1 red onion
- 3 cups of strawberries
- 2 cucumbers
- 1 cup of chopped walnuts
- 1/2 cup finely chopped mint leaves
- 1/4 cup of olive oil**
- 2 tablespoons red wine vinegar
- 2 cloves of minced garlic
- zest and juice of two lemons
- 1 teaspoon sea salt
- 2 teaspoons fresh ground pepper
- 1 cup crumbled goat cheese (original recipe calls for feta and that’s okay, too)
*Bulgur wheat isn’t always easy to come by in Spain. I’ve substituted quinoa and brown rice but definitely recommended the former over the latter
**When doubling most of the original recipe, I did not double the olive oil. I found 1/4 cup plenty.
- Cook bulgur. I throw the bulgur into the rice cooker (1:2 ratio for the bulgur:water), and let it do its thing. Usually takes around 15 minutes – tops.
- Slice the onions, strawberries and cucumbers. Toss into a large mixing bowl.
- Chop the walnuts and add them to the bowl*
- Stir in bulgur – original recipe suggests that you cool the bulgur first, but I actually found I prefer it warm.
- Chop the mint and add that to the bowl, too.
- Add olive oil, vinegar, lemon juice, lemon jest, sea salt and ground pepper to a jar. Pop on the lid and shake until mixed.
- Pour dressing over all the ingredients and mix.
- Add cheese and mix again.
- Serve immediately or store in refrigerator to eat later. While this tabbouleh will keep for two or three days, the strawberries get a bit soggy after day one, so it’s best on the first day.
*Tip: Throw the walnuts in a Ziploc bag and use a rolling pin to crush/chop them.