tomato bulgar salad bowl
Summer Tomato Bulgar Salad Bowl
Prep Time
13 mins
Cook Time
17 mins
Total Time
30 mins
A vibrant summe tomato bulgar salad bowl full of Middle eastern flavours
Course: Lunch, Salad, Vegetarian
Cuisine: Mediterranean
Keyword: tomato bulgar salad bowl
Servings: 2
Author: Laura Scott
  • 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
  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.