• Make-Ahead
• Healthy
• Vegetarian

Ingredients

1. 1/2 cup medium-grade bulgur
2. 2 large tomatoes, finely chopped
3. 4 scallions, thinly sliced
4. 4 garlic cloves, minced
5. 1 jalapeño, seeded and finely chopped
6. 2 tablespoons tomato paste
7. 2 tablespoons extra-virgin olive oil
8. 1/3 cup chopped mint
9. 1/3 cup chopped flat-leaf parsley
10. 1/2 teaspoon crushed red pepper
11. Salt and freshly ground pepper
12. Balsamic vinegar, for sprinkling

Directions

1. 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.
2. 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.

Make Ahead

The bulgur salad can be refrigerated overnight.

Notes

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.