Tomato Basil Bulgur Salad

The bulgur for this Tomato Basil Bulgur Salad should be dry and slightly warm or room temperature. To cool grains quickly, spread them out on a rimmed baking pan.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes
Serves: 2

Ingredients

1 small clove garlic (optional)
2 tsp. red wine vinegar (or white, sherry, or white balsamic vinegar)
2 Tbs. extra-virgin olive oil
¼ tsp. kosher salt
1 cup chopped cherry or grape tomatoes
4 cups salad greens
1 cup cooked bulgur or other whole grain
a generous handful of fresh basil leaves
freshly ground black pepper, to taste

Instructions

Grate the garlic (if using) on a microplane or mince finely. In a large bowl, whisk together the garlic, vinegar, oil, and salt. Stir in the tomatoes.
Toss the dressed tomatoes with the salad greens, bulgur, and basil.
Season with the pepper.