This is a fantastic version of the classic salad, perfect for those who do not eat wheat. We’ve replaced bulgur with steel cut oats, but kept all of the texture and bold flavors of the original. Oats are prepared with the pour-over method, leaving distinct grains with a chewy texture.
1pintgrape tomatoesor cherry tomatoes, quartered or chopped
3scallionsthinly sliced
1cupparsleyfinely chopped (250 ml)
1/2cupmintfresh, finely chopped (125 ml)
Instructions
To cook oats:
In a large skillet over medium high heat, toast oats for 5 minutes, shaking and stirring constantly.
Transfer to a bowl, pour-over boiling water and 1/2 tsp salt. Cover and let stand for 25-30 minutes, or until oats have absorbed all of the water. Fluff with fork.
To make dressing:
Whisk together lemon juice and zest, garlic and olive oil.
Season to taste with salt and pepper. (The oats will mellow the dressing, so don’t worry if it’s bold.)
Combine warm oats with dressing, cover and refrigerate one hour.
To assemble salad:
Stir in cucumber, tomato, scallions and fresh herbs.