Tomato Bulgur Salad

Tomato-Bulgur Sunshine Salad

Tear basil and mint, instead of chopping it, for a fresh, herbaceous flavor.

What could be more satisfying on a sweltering summer day than a dish of tomato and whole grain salad liberally seasoned with a citrusy dressing and copious amount of fresh herbs. Nothing, I tell ‘ya, nothing.

Certainly this recipe would be a welcome accompaniment to anything you put on the grill, but it stands alone with a crusty baguette and wedge of goat-brie as a lovely summer supper.

If you are a tabouli lover, bulgur could already be a known component in your favorite salads. This recipe is a take on tabouli, with loads of tomatoes and herbs that are torn, rather than finely chopped, as in tabouli.

If time allows, let the salad sit out in the sun a few minutes before eating; it only gets better as the tomato runoff sinks into the grain making an addictive bite. By the way, they may not be on your vine yet, but grown in Michigan soil tomatoes are available in abundance at the Kerrytown Farmers Market.

Recipe: Tomato-Bulgur Sunshine Salad


  • 1 cup dry bulgur
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 scant teaspoon finely minced garlic
  • Cayenne pepper
  • 2 cups (2 medium-sized tomatoes), cut into 1/2-inch dice
  • 1-2 tablespoons chopped red onion, optional
  • 1 cup loosely packed basil, stems removed, torn and washed
  • 1 cup loosely packed mint, stems removed, torn and washed


  1. Cook (soak) bulgur according to package instructions.
  2. Make a dressing by whisking together lemon juice, olive oil and garlic. Season to taste with kosher salt and cayenne.
  3. Toss bulgur with dressing, tomatoes, onion, if using, basil and mint. Add additional kosher salt and cayenne to taste.

Time: 25 minutes

Number of servings (yield): 3-4 main course servings; 4-6 side dish servings

Copyright © Peggy Lampman’s dinnerFeed.

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