End of August, the last few days of summer cling onto shorts, ice cream cones, and the outdoor swimming pool. Amidst the goodbye to warm weather and sunny days in Vancouver, we’re lucky enough to say hello to the season’s bounty: farm-fresh vegetables and fruits from local growers.
I’ve made a few variations of this salad already, using yellow bell peppers, chickpeas, eggs, figs, tomatoes, cucumbers, olives, bulgur, dried tofu, and yellow wax beans in various combinations with one another. The dressing was kept simple: olive oil, vinegar, salt, black pepper. Once I used soy sauce, canola oil (sesame, chili, or Sichuan peppercorn oil would be perfect here as well), white pepper, and rice wine vinegar for an Asian-inspired taste.
The trick to making this salad quickly is to pre-cook as many of the ingredients as you can ahead of time. For example, I soaked and boiled about 1 cup of dry chickpeas, cooked 3 eggs, and reconstituted 1 cup of dried bulgur all at once when I made this salad the first time a few days ago. Today, I simply pulled the chickpeas, egg, and bulgur out of the fridge, and they were ready to use. This salad came together in no time at all.
Late Summer’s Salad
- 1 roma tomato, seeds removed, diced
- 1 mini cucumber, diced
- 1/2 cup bulgur, cooked
- 1/3 cup chickpeas, cooked
- 3 figs, 3/8 inch cubes
- 1 egg, boiled to your liking, cut into 8 wedges
- 1-1.5 tbsp acid (balsamic vinegar, or rice, red or white wine vinegar, or lemon juice)
- 1-1.5 tbsp olive oil
- Pinch of salt and black pepper
- Put all ingredients except the egg into a medium-sized bowl, mix well to combine.
- When ready to serve, gently lay the egg pieces on top of the salad.