recipe: Tomato-Bulgur Sunshine Salad accompanies dishes from the grill, or stands alone as light summer supper
Peggy Lampman | Contributor
by email, sign up here.
If you are a tabouli lover, bulgur is already a known component in your favorite salads. This recipe is a take on tabouli, with loads of tomatoes and herbs that are torn, rather than finely chopped, as in tabouli.
If time allows, let the salad sit out in the sun a few minutes before eating; it only gets better as the tomato runoff sinks into the grain making an addictive bite. By the way, they may not be on your vine yet, but grown in Michigan soil tomatoes are available in abundance at the Kerrytown Farmers Market.
Yield: 3-4 main course servings ; 4-6 side salad
Time: 25 minutes
1 cup dry bulgur
3 tablespoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1 scant teaspoon finely minced garlic
2 cups (2 medium-sized tomatoes), cut into 1/2-inch dice
1-2 tablespoons chopped red onion, optional
1 cup loosely packed basil, stems removed, torn and washed
1 cup loosely packed mint, stems removed, torn and washed
1. Cook (soak) bulgur according to package instructions.
2. Make a dressing by whisking together lemon juice, olive oil and garlic. Season to taste with kosher salt and cayenne.
3. Toss bulgur with dressing, tomatoes, onion, if using, basil and mint. Add additional kosher salt and cayenne to taste.