Wednesday, August 20, 2014

RECIPE: Heirloom Tomato and Bulgur Salad

Serves 4 to 6

Difficulty Level: Easy


• 1 pound heirloom tomatoes, cored and chopped, juices reserved

• 1 cup uncooked bulgur

• 1/2 pound green beans, thinly sliced on the bias

• 15 pieces sundried tomatoes in extra-virgin olive oil, thinly sliced, plus 1 tablespoon oil from the jar

• 3/4 teaspoon fine sea salt


In a large, nonreactive bowl, stir together heirloom tomatoes and bulgur, and then cover and set aside at room temperature until bulgur is tender, about 3 hours. Stir in green beans, sundried tomatoes and oil, and salt. Serve cold or at room temperature.

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