3 medium round tomatoes, cored and cut into bite sized pieces about 1/2 inch in size
1/2 c. medium - grind bulgur (any cooked grain will do) ...ideas
1/4 c. lemon juice (about 2 lemons)
6 T. extra-virgin olive oil
1/8 tsp. cayenne pepper
1 1/2 c. chopped fresh parsley
1/2 c. chopped fresh mint
2 scallions, sliced thin
If your bulgur is not medium grind you may have to pour boiling water over it to soften it up. I also like this recipe with other cooked grains like barley, or wheat.
In my last years Newsletter April 2017, I talk about preserving lemons. This recipe is a perfect use for those preserved lemons. Rinse off the preserved lemon and use a small amount for the dressing, do not add salt to the dressing, since the preserved lemons have salt.
- Toss the tomatoes with the 1/4 tsp. salt in a large bowl. Transfer to a strainer and set the strainer in the bowl and let it sit for about 30 minutes, tossing occasionally. This is to reduce the liquid in the tomatoes.
- Rinse the bulgur with a strainer under cold running water. Drain and put it into a second bow. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from the draining tomatoes. Let the grain stand until soften a bit 30-40 minutes. If you use a different type of grain prepare as directed.
- Whisk remaining 2 tablespoons lemon juice, (or use those preserved lemons), olive oil, cayenne, and 1/4 teaspoon salt together in a large bowl. Add the drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until the flavors have blended and the bulgur is tender about 1 hour. Toss right before serving and season to taste with salt and pepper.