The oats in this salad are a distant cousin of the familiar breakfast staple oatmeal. As whole grain, oats have a wonderful, slightly chewy texture and nutty flavor.
Ingredients
Serves 4 to 6 as a side dish
Step 1
In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to
Step 2
10 minutes (check water level in kettle occasionally, adding water if necessary).
Step 3
While oats are cooking, in a large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss gently. Salad may be made 1 day ahead and chilled, covered (herbs may discolor slightly). Bring salad to room temperature before serving.
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Reviews (3)
Back to TopI've made this for years, people love it Think of the groats / steel cut oats like trendier grains such as farro or wheat berries Tabbouleh uses a small grain whereas groats & farro are larger & chewier
JPat
Ohio
7/22/2023
for the record, when cooked with plenty of water, 25 minutes is sufficient for a lovely al dente grain. this salad begs alteration. though a tabouleh-like concoction is great for summer, try mixing with cubes of steamed or roasted beets and chopped chard leaves, (wilted by mixing into the hot, drained grain). same with cubed steamed or roasted winter squash and kale, etc. if served warm or at room temp, any appropriate vinaigrette will do. herb it with the season: thyme, sage, oregano. parsley is always good. enjoy!
unitymaine
unity, maine
10/8/2009
Really nice. Note that the oat groats need to be cooked for approximately 40 minutes. Half a recipe serves 4-5 as a side dish.
Anonymous
Durham, NC
3/24/2008
This is sort of like a chewier, nuttier version of tabouleh. It's delicious, nutritious, and a nice change of pace.
Anonymous
San Mateo, CA
1/22/2005