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.
Recipe information
Yield
Serves 4 to 6 as a side dish
Ingredients
Preparation
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.
