Bulgur Salad With Tomatoes Scallions And Herbs Recipes

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BULGUR SALAD WITH TOMATOES, SCALLIONS AND HERBS



Bulgur Salad With Tomatoes, Scallions and Herbs image

Food & Wine. "Similar to a tabbouleh, this refreshing grain dish from southeastern Turkey is flavored with lots of scallions and chopped fresh mint, and it has a pink hue from the tomato paste. It is most often served as a starter, either on its own or packed into balls and rolled up in a lettuce leaf."

Provided by dicentra

Categories     Grains

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup medium-grade bulgur
2 large tomatoes, finely chopped
4 scallions, thinly sliced
4 garlic cloves, minced
1 jalapeno, seeded and finely chopped
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
1/3 cup chopped mint
1/3 cup chopped flat leaf parsley
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
balsamic vinegar, for sprinkling

Steps:

  • In a large bowl of hot water, soak the bulgur until softened, about 1 hour.
  • Drain the bulgur well and press out as much water as possible.
  • Transfer the bulgur to a large bowl. Add the tomatoes, scallions, garlic, jalapeño, tomato paste, olive oil, mint, parsley and crushed red pepper; mix well.
  • Season with salt, pepper and balsamic vinegar. Serve at room temperature.

Nutrition Facts : Calories 158.2, Fat 7.4, SaturatedFat 1.1, Sodium 79.2, Carbohydrate 21.7, Fiber 5.9, Sugar 4, Protein 4.2

TOASTED BULGUR SALAD WITH CORN AND TOMATOES



Toasted Bulgur Salad with Corn and Tomatoes image

Categories     Salad     Tomato     Side     Vegetarian     High Fiber     Corn     Chill     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 1/2 cups coarse bulgur*
2 3/4 cups water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 tablespoons red-wine vinegar, or to taste
*Coarse bulgur is available at natural foods stores and many supermarkets.

Steps:

  • In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
  • In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
  • While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Salad may be made 6 hours ahead and chilled, uncovered.
  • Serve salad at room temperature.

BULGUR SALAD WITH CUCUMBER AND TOMATO



Bulgur Salad with Cucumber and Tomato image

Categories     Salad     Tomato     Vegetable     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 8

1/2 cup bulgur
1/2 teaspoon salt
1 1/2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil
3/4 cup minced fresh parsley leaves
1/2 cup chopped seeded cucumber
1/2 cup quartered cherry tomatoes
1 scallion, sliced thin

Steps:

  • In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.

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