Bulgur Salad with Tomatoes, Scallions and Herbs
- ACTIVE: 15 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 4
Similar to a tabbouleh, this refreshing grain dish from southeastern Turkey is flavored with lots of scallions and chopped fresh mint, and it has a pink hue from the tomato paste. It is most often served as a starter, either on its own or packed into balls and rolled up in a lettuce leaf.
- 1/2 cup medium-grade bulgur
- 2 large tomatoes, finely chopped
- 4 scallions, thinly sliced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons extra-virgin olive oil
- 1/3 cup chopped mint
- 1/3 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- Balsamic vinegar, for sprinkling (see Note)
- In a large bowl of hot water, soak the bulgur until softened, about 1 hour. Drain the bulgur well and press out as much water as possible.
- Transfer the bulgur to a large bowl. Add the tomatoes, scallions, garlic, jalapeño, tomato paste, olive oil, mint, parsley and crushed red pepper; mix well. Season with salt, pepper and balsamic vinegar. Serve at room temperature.
This tangy salad with tomatoes, scallions and fresh herbs suggests a palate-cleansing, light, lean Sauvignon Blanc with its own herbal bite, such as one from Tuscany.
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