Summer salad

Every summer, I like to make a salad that could be likened to tabbouleh, the middle eastern classic. Since we usually have a lot of zucchini in the garden, I use that instead of cucumber. And that's the point; a summer salad like this is a good way to use whatever vegetables you have on hand. This time, in addition to the zucchini, I added tomatoes, sweet corn, artichoke bottoms and hearts, and even a few leftover radishes.

Chopped vegetables, ready for the bulgur and the dressing.

The ingredient not pictured is bulgur, which I cooked, cooled, then mixed in. To dress the salad, I used  oil from a jar of marinated artichoke hearts (sunflower oil, herbs, and spices) and freshly squeezed lemon juice. Olive oil is more traditional, but variety is the spice of life, n'est-ce pas?

The salad keeps well in the fridge and, like many things, is even better after a day or two. I made ours on Saturday and we'll be finishing it up today.