This salad features bulgur, a versatile whole grain that’s made from cracked wheat and packed with protein and fiber (it’s also great folded into just-roasted vegetables). This zesty dish can be a side or a meatless meal.
Ingredients
- 3/4 cup uncooked bulgur
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons Condimento Bianco Menta
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup loosely packed fresh mint leaves
- 2 ounces shelled walnuts
- 2 large ripe tomatoes or 2 cups cherry tomatoes
Directions
Step 1
Bring 1 1/2 cups water to a boil and add the bulgur. Simmer, according to package directions, until the water is absorbed, about 15 minutes, watching carefully toward the end to avoid scorching. Remove from the heat and set aside to cool.
Step 2
In a large bowl, make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, and pepper.
Step 3
Roughly chop the parsley, mint, and nuts and add to the bowl with the dressing. Coarsely chop the tomatoes (if using cherry tomatoes, halve them) and add along with the bulgur, folding them in well. Taste and add more salt and pepper as desired. Serve with a drizzle of olive oil.
Yields 4 servings