The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Roasted Tomatoes and Mediterranean Bulgur Salad

  1. Bring 1½ cups of water to a boil in a medium saucepan. Add the bulgur, cover, remove from the heat, and set aside for 30 minutes to 1 hour, stirring from time to time, **until the bulgur is tender.
  2. Combine the softened bulgur with the olives, celery, scallions, lemon juice, olive oil, and salt. Turn the mixture out into a shallow serving bowl.
  3. Arrange the tomatoes over the top and scatter the mint leaves over the tomatoes.

**Bulgur comes in a variety of grinds. The finer the grind, the faster the bulgur will soften.

Banner Image: 
TomatoBulgar.png
Grain: 
Bulgur [1]Wheat [2]
Ingredients: 

1 cup coarse bulgur (about 6 ounces)

¼ cup pitted Kalamata olives, drained, rinsed and cut into quarters

½ cup chopped celery (use the inner ribs)

½ cup chopped scallions

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

1 cup roasted tomatoes

¼ cup lightly packed torn mint leaves

Active time: 
10 minutes
Yield: 
4 servings
Nutrition: 
Calories: 290, Fat: 16g, Sodium: 432mg, Carbohydrate: 38g, Protein: 5g
Author: 

Recipe and photo courtesy of Food Match

Diet: 
Mediterranean DietVegetarian & Vegan Diet
Recipe tags: 
Quick & Easy
Course: 
Side dishes
Meal: 
Dinner
Dietary choice: 
Vegetarian Vegan
Rating: 
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Description: 

This hearty and flavorful combination makes a great lunch or light dinner. To roast your own tomatoes, buy the plum variety, slice in half, arrange in a single layer on a baking sheet, brush with a little olive oil and bake at 250°F for about six hours, until soft.


Source URL: https://wholegrainscouncil.org/recipes/roasted-tomatoes-and-mediterranean-bulgur-salad

Links
[1] https://wholegrainscouncil.org/grain/bulgur
[2] https://wholegrainscouncil.org/grain/wheat