The inspiration for this summer tomato bulgar salad bowl came from a recipe I have been cooking on a regular basis over the past month. I have been serving “Tomato bulgar wheat” as an accompanying side dish to my Za’atar roasted poussin at both of this month’s supper clubs. The recipe for this addictive tomato bulgar wheat is found in “Persiana” by Sabrina Ghayour – a book I use all the time and I haven’t found a single dud recipe yet, so do check it out for yourselves…
What I love about bulgar over cous cous is its nutty bite. It keeps its shape really well when cooked and doesn’t have the tendency that cous cous has of turning to mush if it’s over soaked. I love how when you make a salad with bulgar, all you have to do is cover it with cold water and forget about it. I rarely measure the water, and if I overdo it, I simply strain away the excess.
As good as bulgar is cold, I can’t believe how cooking it in the same way as a rice pilaff transforms it – and for the better. This tomato bulgar is one of those recipes that happen to taste equally good warm or cold – well not cold – but at room temperature. No salads (as with tarts and quiches) ever taste good fridge cold, so remember if you make this to remove the salad from the fridge thirty minutes before you serve it. The flavours of this salad are, however, best when the salad is freshly made. It is very easy to eat too much of this dish, so why not double up the recipe and enjoy this salad aplenty.
Here are some more bulgar based salad inspiration for you:
Bulgar, cous cous & puy lentil salad – Tinned Tomatoes
Minted bulgar wheat with fennel & apple – The Veg Space
Black bean, bulgar & feta salad – Tin & Thyme
Spicy bulgar wheat salad – Ozlem’s Turkish Table
Pomegranate, pistachio & sour cherry bulgar salad – Food to Glow
Curried bulgar wheat salad – Amuse Your Bouche