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Bulgur and Summer Vegetable Salad
Calories222 Kcal
Protein5 g
Fat13 g
Carbs25 g

Bulgur and Summer Vegetable Salad

TurkishVegan162000 min

bulgur, better known as ‘cracked wheat,' is a staple and one of the most common ingredients found in Turkish pantries. Bulgur is used in everything from main courses and side dishes to desserts. It is also made into a summer salad when combined with seasonal vegetables and herbs and is called bulgur ve yaz sebze salatası in Turkish. In this recipe, the cracked wheat is paired with summer squashes, vine-ripened tomatoes, and fresh basil. It’s not only good for you, but it’s also colorful and festive enough for company. The best part is that you can make it ahead of time as it stores well in the refrigerator.

TomatoBulgur Salad

Ingredients

  1. 1 1/2 cups fine bulgur
  2. 4 cups water
  3. 2 teaspoons salt
  4. 1 zucchini or courgette squash
  5. 1 yellow summer squash
  6. 2 cups ripe cherry tomatoes or mini heirloom tomatoes
  7. 1 bunch fresh basil leaves
  8. 1/3 cup plus 2 tablespoons olive oil, divided
  9. 1 teaspoon salt
  10. Juice of 1 lemon

Directions

  1. n a large saucepan, add the bulgur, water, and salt and bring to a boil. Reduce the heat and cover the pan. Let the bulgur simmer gently until all the water evaporates. Turn off the heat and let the bulgur continue to steam and cool down.
  2. In the meantime, prepare the vegetables. Wash and dice the squash, and cut the tomatoes in halves or quarters depending on their size. Wash the basil leaves and pinch off the stems.
  3. In a skillet, heat the 2 tablespoons olive oil and saute the diced squash for a few minutes until slightly softened. Set aside and let it cool.
  4. When the bulgur is completely cool, use your fingers or a wooden spoon to separate the grains. Add the salt and toss it through. Pour in the 1/3 cup olive oil and work it through all the bulgur evenly. Add the lemon juice and mix again.
  5. Add the cooled chopped vegetables to the bulgur and toss gently but thoroughly. Add the tomatoes and basil leaves and again, toss them through. (If the basil leaves are very large, you can tear them into smaller pieces before you add them.)
  6. Either serve immediately or chill until later. Bring to room temperature before serving.
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