Summer Tomato Bulgar Salad Bowl

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

Minted bulgar wheat with fennel & apple 

Black bean, bulgar & feta salad 

Spicy bulgar wheat salad

Pomegranate, pistachio & sour cherry bulgar salad 

Curried bulgar wheat salad

Print

Summer Tomato Bulgar Salad Bowl

A vibrant summe tomato bulgar salad bowl full of Middle eastern flavours

Course Lunch, Salad, Vegetarian

Cuisine Mediterranean

Keyword tomato bulgar salad bowl

Prep Time 13 minutes

Cook Time 17 minutes

Total Time 30 minutes

Servings 2

Author Laura Scott

Ingredients

• 3 tbsp olive oil
• 1 small onion peeled and finely diced
• 1 large tomato de-skinned and finely chopped
• Pinch of dried oregano
• 1 tbsp tomato paste
• 100 g bulgar wheat
• 300 ml vegetable stock
• To garnish:
• A handful of tinned chickpeas rinsed under cold water
• 1/2 Courgette grated
• Flat leaf parsley
• 1 preserved lemon flesh removed and skin finely chopped
• 5 stoned Kalamata olives sliced thinly
• Lemon wedges

Instructions

1. Heat the oil in a wide saucepan with a well fitting lid then fry off the onion over a medium/low heat until softened but not coloured
2. Add in the fresh tomato, dried oregano and the tomato paste then continue to fry for another 2 minutes
3. Pour in the bulgar wheat, stir well into the onion mix then add the vegetable stock
4. Bring the mixture to the boil, place the lid on the pan then turn down the heat to a low setting and cook for around 17 minutes
5. When the bulgar is cool place it into a serving bowl and garnish with the chickpeas, grated courgette, parsley, preserved lemon and olives
6. Serve with lemon wedges to squeeze over the salad before eating

Recipe Notes

This salad is best served at room temperature. If you make it ahead, take it out of the fridge at least 30 minutes before eating. It will keep in the fridge for up to 3 days.