- 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)
How to make this recipe
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.
The bulgur salad can be refrigerated overnight.
The pomegranate vinegar that is typically used in this dish isn't widely available in this country so we used balsamic vinegar in its place.
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.