If you have vine-ripened tomatoes from the garden (or a good farmstand), by all means use them. Cut them into bite-sized pieces, and add 2 cups of the pieces instead of the cherry tomatoes. Your diced ripe tomatoes will release more juice into the salad than cherry tomatoes, but it won’t usually be enough to change the texture of the grain (the bulgur wheat will absorb the extra moisture, as it sits). The only downside is that diced tomatoes will soften in a day or two, which shortens the refrigerator life of any leftovers.
Ingredients
- 3 cups vegetable broth
- 1-1/2 cups uncooked bulgur
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 cups halved cherry tomatoes
- 1 cup chopped cucumber
- 8 green onions, sliced
- 1 package (4 ounces) crumbled feta cheese
- 1/2 cup pine nuts, toasted
Instruction
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed.
- In a small bowl, whisk oil, lemon juice, parsley, salt and pepper.
- In a large serving bowl, combine bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
