Tomatoes & Bulgur
Posted: | Categories: Recipes | Tags:salad summer vegan
Tomatoes & Bulgur
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
The best time to make this salad is in peak tomato season (the sweet spot is between July and September). This is when the tomatoes burst with sweet, flavorful juices, and whether you choose to go with a pint of multicolored tomatoes like I did, a bunch of bright red cherry tomatoes, or a juicy beefsteak, the tomatoes really are the star of the show. Paired with tender bulgur and fresh herbs, this is a super satisfying summer meal at lunch or as a dinner side.
Ingredients
- 1/2 cup fine bulgur
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 pints multicolored tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 5-6 scallions, or 3 extra long ones
For the dressing
- Juice of 2 lemons
- 1/3 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, grated
Directions
- Boil 3/4 cups water over medium-high heat. Add the bulgur and turn the heat to low. Cover the pot.
- Cook for 3-5 minutes, until the bulgur is tender. Then remove the pot from heat and fluff the bulgur with a fork.
- Stir the olive oil and salt into the bulgur and set aside.
- Roughly chop the tomatoes and add them to a large bowl. Stir in the chopped herbs.
- Trim the scallions and cut into 1/4" pieces and add to the bowl with the tomatoes.
- Fold the bulgur into the tomatoes, stirring gently to combine but keep the tomatoes’ shape.
- Whisk together all of the dressing ingredients and pour over the salad. Stir gently to evenly cover.
What You'll Need
What You’ll Need
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