Single-Dish Summer Salad Recipes

Perk up your plate with these light — yet satisfying — single-dish summer salad recipes, including tabouli, Balkan rice, cucumber-yogurt, cold broccoli, marinated bean and vegetable and chilled pasta salads.

| July/August 1986

Reprinted from MOTHER EARTH NEWS NO. 75. 

Perk up your palate with these light (yet satisfying!) single-dish summer salad recipes.

Right now, most garden plots are fairly bursting with mouthwatering vegetables . . . and a lot of that produce will find its way to the dinner table in large, colorful salads. But straight-from-the-garden edibles aren't the only "raw materials" that can be used to make memorable salads. You can also create tasty cold dishes from cooked grains, pasta, beans, or marinated cooked vegetables.

The nourishing — and filling — "alternative" salads featured here should be prepared well in advance and refrigerated until serving time to allow their flavors to blend and mature. Each dish is based on nutritious, natural foods and — when served with homemade bread — makes an appealing, lightweight supper on those steamy summer days when no one feels much like cooking a hot meal — or like eating one.

Single-Dish Summer Salad Recipes

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
Pinch of cayenne pepper

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