Summer Salad Recipes

Get inspired with these summer salad recipes, including traditional tabouli, Balkan rice salad, cucumber-yogurt salad and more.

| May/June 1982

Within the next month or so, most people's garden plots will be fairly bursting with mouthwatering vegetables and a lot of that produce will find its way to the dinner table in large, colorful salads. However, garden-fresh edibles — although they're often considered the classic ingredients — aren't the only "raw materials" that can be used to manufacture memorable salads.

You can, for example, create tasty cold dishes from cooked grains, pasta, beans or marinated cooked vegetables. These nourishing — and filling — "alternative" salads are often quite convenient, since they can be prepared well in advance and refrigerated until serving time. (In fact, the following recipes need to be well chilled — often for several hours — to allow their flavors to blend and mature.)

Each of these dishes is based on nutritious, natural foods and — when served with homemade bread — will make an appealing, lightweight supper on those summer days when no one feels like cooking or eating, a hot meal.


Traditional Tabouli Recipe

Among chilled grain salads, tabouli — which you'll also see spelled a number of other ways — is probably the most "exotic." This spicy dish isn't a staple of most Westerners' diets, but it is a great Lebanese favorite . . . and the traditional formula can easily be varied to suit individual tastes.



1/2 cup of raw bulgur wheat
3 medium-sized tomatoes, chopped
1 cup of minced fresh parsley
1/3 cup of diced scallions
1/2 cup of lemon juice
1/2 cup of sesame or olive oil
2 tablespoons of finely chopped fresh (or 2 teaspoons of dried) mint
1 teaspoon of sea salt a pinch of cayenne pepper

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