Roasted Tomatoes and Mediterranean Bulgur Salad

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.
Combine the softened bulgur with the olives, celery, scallions, lemon juice, olive oil, and salt. Turn the mixture out into a shallow serving bowl.
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:

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.