Tomato Bulgur Salad Recipe
Ingredients
| Bulgur | 1/2 Cup (16 tbs) | |
| Cold water to cover | ||
| Onion | 1/3 Cup (16 tbs), finely chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 3 medium sized fresh, ripe tomatoes, chopped | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1 teaspoon kelp powder or salt | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons finely cut fresh mint or 1 tablespoon dried crumbled mint | ||
| Romaine lettuce and fresh mint or parsley for garnish | ||
Directions
Place the bulgur in a bowl and pour enough cold water over bulgur to cover completely.
Allow it to soak for about 10 to 15 minutes.
Drain bulgur in a sieve or colander lined with a double thickness of dampened cheesecloth.
Wrap the bulgur in the cheesecloth and squeeze it vigorously until completely dry.
Place the drained bulgur in a deep bowl and add the chopped onion, parsley, tomatoes, lemon juice and kelp powder or salt.
Toss the mixture gently but thoroughly.
Place in refrigerator, covered for about one hour to blend flavors.
Just before serving, stir in the olive oil and chopped mint; adjust seasoning.
Mound the salad in a serving dish surrounded by romaine lettuce leaves.
Garnish with additional mint or fresh parsley, if desired.
Allow it to soak for about 10 to 15 minutes.
Drain bulgur in a sieve or colander lined with a double thickness of dampened cheesecloth.
Wrap the bulgur in the cheesecloth and squeeze it vigorously until completely dry.
Place the drained bulgur in a deep bowl and add the chopped onion, parsley, tomatoes, lemon juice and kelp powder or salt.
Toss the mixture gently but thoroughly.
Place in refrigerator, covered for about one hour to blend flavors.
Just before serving, stir in the olive oil and chopped mint; adjust seasoning.
Mound the salad in a serving dish surrounded by romaine lettuce leaves.
Garnish with additional mint or fresh parsley, if desired.
Chef
