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

Time: 10 minutes
Serves: 2


  • 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


  1. 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.
  2. Toss the dressed tomatoes with the salad greens, bulgur, and basil.
  3. Season with the pepper.

Nutrition Information

Per serving (2½ cups):

  • Calories: 230
  • Total fat: 14 g
  • Sat fat: 2 g
  • Carbs: 24 g
  • Fiber: 7 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 5 g
  • Sodium: 280 mg

Photo: Kate Sherwood/CSPI.