This recipe is always a total crowd pleaser (and won’t heat up your kitchen). As the tomatoes, basil, and cucumbers are flourishing in ours gardens and at the farmer’s markets, let’s keep it fresh! Bulgar wheat is easily found in the bulk food sections of more natural-type grocery stores. If you are cutting gluten from your diet, try quinoa instead. It is just as delicious!
Basil and Bulgur Salad
1 cup fine bulgur (cracked wheat)
1 1/2 cups vegetable broth or water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
salt, to taste
A drizzle of olive oil
1 large or 2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 tbsp. olive oil
1tbsp. red wine vinegar
Salt and pepper to taste
Bring the vegetable broth to a boil and add the bulgur. Remove from the heat and cover. Let it stand about 20 minutes until wheat is tender and water is absorbed.
Place the walnuts into the food processor and puree. And the basil, garlic, and half of the lemon juice, and process until a coarse paste is formed. Add salt and olive oil and additional lemon juice to taste. Process one more time. Combine the bulgur with the pesto and toss well. Set aside. (The bulgar/pesto combo can either be served warm or at room temperature…both equally delicious).
For the topping, combine all ingredients and toss to coat.
Divide the bulgar between bowls and top with the cucumber/tomato topping. Eat it all up! (A little secret? It’s vegan too!)