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.