Vegetarian
Bulgur Wheat Salad Stack Recipes
Prep
20 minutes
Yield
4 - 6 servings
I'm giving you 3 different ways to make impressive-looking (but easy) bulgar wheat salad stacks for your summer dinner party.
Okay, I really think you’re going to like this creative recipe. It’s a bulgur wheat salad but not served as a traditional salad, we’ve made it look so beautiful and served as a stack. This recipe looks super impressive to dinner guests and is really easy to make.
Why you’ll love this bulgur wheat salad:
- Quick: Make this in just 20-minutes (but it’ll look like you spent hours on it)
- Versatile: I’ve provided a few different ways to make these stacks to help inspire you. Get creative!
- Delicious: Full of flavor and great for summer
Ingredient Notes:
Bulgur: I used Bob’s Red Mill Bulgur for this easy bulgur wheat salad. Bulgur is a quick-cooking whole grain that is great for salads, or beautiful stacks like these. It’s made from cracked wheat berries that are separated into small pieces.
Egg Salad: This non-vegan stack is great for summer and combines your traditional egg salad with a twist with the seasonings.
Mediterranean Salad: Combining typical Mediterranean ingredients like cucumber, tomato, red onion, and feta, this stack is colorful and delicious.
Asian-Inspired Stack: Combining the sweetness of mango, with the salty from soy sauce, and the crunch of wontons, this stack is so yummy!
How to make bulgur wheat stacks:
- Cook the Bulgur Wheat according to the instructions on the package.
- Allow to cool and mix in the olive oil, coconut aminos, sea salt, garlic powder, onion powder, and cracked black pepper.
- Prepare the egg salad by grating the eggs into a large bowl.
- Add the mayonnaise, capers, oregano, basil, salt, cracked black pepper, and red chili flakes. Mix to combine and set aside.
- Make the crispy wontons next by adding avocado/sunflower oil to the bottom of a deep pot over high heat.
- Cut the wonton wrappers into strips, add to the oil to fry, and rotate with tongs until they have become golden brown and crispy.
- Transfer the crispy wontons to a plate with a paper towel to drain excess oil.
- Next, prep the veggies for each style of the stack.
- To create the Mediterranean stack, lightly spray a 1-cup measuring cup with avocado or sunflower oil.
- Layer in the following order- tomato, pepper, cucumber, red onion, egg salad, seasoned bulgar wheat.
- Lightly press the stack down, and then place a plate on top and flip over.
- To serve, sprinkle crumbled feta and capers on top.
- To create the Asian-Inspired stack, lightly spray a 1-cup measuring cup with avocado or sunflower oil.
- Layer in the following order- avocado, mango, egg salad, seasoned bulgar wheat.
- Lightly press the stack down, and then place a plate on top and flip over.
- To serve, place crispy wontons on top and drizzle coconut aminos.
Expert Tips & FAQ:
Can I eat this as a salad vs. a stack? If you do not wish to create these stacks, combine ALL ingredients in a bowl, mix to combine, and season to taste!
How do I make vegan egg salad? Instead of egg salad, make a tofu scramble or use any protein you wish!
How do I make this gluten-free? To make this gluten-free, use quinoa, brown, or sushi rice for these stacks. YUM!!
Spice it up: Spice up the egg salad by even adding lemon or lime juice, green onion, diced pickles, siracha sauce, etc.!!!
Get Creative: Add or remove any ingredients you wish! These stacks are the inspiration for you- play with them and create new ones!
Other recipes you’ll love:
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3-Way Bulgar Wheat Salad Stacks
Ingredients
Seasoned Bulgur Wheat
- 1 ½ cups Bob’s Red Mill Bulgar Wheat uncooked
- 1 tbsp. olive oil
- 1 tbsp. coconut aminos or tamari
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. cracked black pepper
Egg Salad
- 5 hard-boiled eggs
- ¼ cup mayonnaise
- 1 tbsp. capers
- 1 tbsp. fresh oregano chopped
- 1 tbsp. fresh basil chopped
- 1 tsp. sea salt
- ½ tsp. cracked black pepper
- 1 tsp. red chili flakes
Mediterranean-Style Stack
- 2 on-the-vine tomatoes
- 1 red pepper
- ½ of a cucumber
- ½ cup red onion
- ½ cup feta or vegan feta
- 2 tbsp. capers
Asian-Inspired Stack
- 1 large avocado
- 1 large mango
- 2 cups crispy wontons
- 2 tbsp. coconut aminos or tamari
Instructions
- Cook the Bulgur Wheat according to the instructions on the package.
- Allow to cool and mix in the olive oil, coconut aminos, sea salt, garlic powder, onion powder, and cracked black pepper.
- Prepare the egg salad by grating the eggs into a large bowl.
- Add the mayonnaise, capers, oregano, basil, salt, cracked black pepper, and red chili flakes. Mix to combine and set aside.
- Make the crispy wontons next by adding avocado/sunflower oil to the bottom of a deep pot over high heat.
- Cut the wonton wrappers into strips, add to the oil to fry, and rotate with tongs until they have become golden brown and crispy.
- Transfer the crispy wontons to a plate with paper towel to drain excess oil.
- Next, prep the veggies for each style of stack.
- Dice the tomatoes, red pepper, cucumber, red onion, avocado, and mango into small/medium pieces.
- Add salt, pepper, and other seasonings to the tomatoes and mango prior to stacking.
- To create the Mediterranean stack, lightly spray a 1-cup measuring cup with avocado or sunflower oil.
- Layer in the following order- tomato, pepper, cucumber, red onion, egg salad, seasoned bulgar wheat.
- Lightly press the stack down, and then place a plate on top and flip over.
- To serve, sprinkle crumbled feta and capers on top.
- To create the Asian-Inspired stack, lightly spray a 1-cup measuring cup with avocado or sunflower oil.
- Layer in the following order- avocado, mango, egg salad, seasoned bulgar wheat.
- Lightly press the stack down, and then place a plate on top and flip over.
- To serve, place crispy wontons on top and drizzle coconut aminos.
If you do not wish to create these stacks, combine ALL ingredients in a bowl, mix to combine, and season to taste!
- Enjoy this immediately OR prepare ahead of time and place in the fridge for later.
