Cucumber Bites with Minted Tomato Bulgur

I first made these at a summer potluck where someone had brought a platter of cucumber rounds and nothing to put on them. I had a box of bulgur in the pantry, a few tomatoes going soft on the counter and a bunch of mint that needed using, so I threw them together on the spot. Nobody could say what it was, only that they kept reaching for another one.

Bulgur is one of the oldest convenient grains around. It is wheat that has been parboiled, dried and cracked, which means the cooking is mostly done before it reaches your kitchen. That is why the quick-cooking kind is ready in about the time it takes to chop everything else. It is also a whole grain, with a chewy bite and a nutty flavor that holds up well against sharp things like lemon and red onion. If you have only ever met it in tabbouleh, this is the same family of flavors in a smaller, tidier package.

A few things I have learned from making it more than once. Let the bulgur cool before it meets the tomatoes. Warm grain will soften the tomato and make the whole bowl look tired. Running it under cold water in a sieve, as the recipe suggests, does the job, and then a good shake gets rid of the extra water so the topping does not slide off the cucumber. Chop the mint right before you use it, because it darkens quickly once it is cut. The red onion is strong, so if you find it sharp, rinse the chopped pieces in cold water and pat them dry before stirring them in.

Leftover bulgur topping keeps well in a covered container in the fridge for a day or two. Cucumber does not keep, so store the two parts separately and spoon the topping on just before serving. The leftover bulgur is also good spooned over a bowl of greens, or stirred into a jar of lunch with some white beans. If you want something more filling alongside these bites, the Tuna and Chickpea Bowl with Lemon Tahini Dressing pairs nicely with the same fresh, herbal notes. For a warm meal, the Bulgur Lamb Meatballs with Feta and Mint share the bulgur and mint and make the platter feel more like dinner.

Serve these cold or at room temperature, on a platter that is easy to pass. They are at their best within an hour of assembling, while the cucumber is still crisp and the mint is still bright. Nobody has ever asked me for the recipe twice. They just ask me to make more.