This Tomato, Zucchini and Bulgur Salad recipe makes a very generous amount, so it’s a good thought for potlucks, or just something to make at the start of the week and have ready to scoop out as a side dish or a ready-to-go lunch for the week.
It’s a truly flexible recipe – the amounts are really suggestions. Diced regular tomatoes are fine in place of the cherry tomatoes – any color, the more colors the merrier. If you don’t have a red onion, don’t sweat it – yellow, white, sweet, all good. All parsley is nice and slightly tabbouleh-esque, but you can also use half parsley and have other fresh herbs, maybe a mixture of chopped basil, thyme, and chives (I love that combo).
There are several ways to cook bulgur wheat – variations of simmering and soaking — and while one is explained in the recipe below, you should definitely check the side of your package, since manufacturers often know the best way to get their wheat the most tender (but not mushy).
Also, if you can find baby zucchini not only do they look adorable sliced up in this salad they have virtually no seeds, and the flesh is very tender and sweet.
When I have a salad like this in the fridge I actually spend the coming days opening the fridge and eating two or three bites of this out of the container all week long (sorry, I know that’s a little TMI) when I want a snack and am trying to avoid the chips. One more reason to have a salad like this in the fridge.
Other such salads:
- Wild Rice and Broccolini Salad
- Kamut Tabbouleh Salad
- Farro and Vegetable Salad
- Artichoke, Feta and Roasted Pepper Couscous Salad
- Farro and Tomato Salad
- Millet and Greens Salad
- Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives
- Vegetable and Brown Rice Salad with Honey Lemon Dressing
All nice changes from pasta salads.
Tomato, Zucchini and Bulgur Salad
- 2 ½ cups bulgur wheat
- 6 cups water
- 1 teaspoon kosher or coarse salt plus more to taste
- Zest and juice of 2 oranges
- ⅓ cup extra virgin olive oil
- ½ teaspoon freshly ground pepper
- 3 small zucchini diced or 8 to 10 baby zucchini
- 1 pint cherry tomatoes halved
- 1 cup minced red onion
- 1 cup chopped parsley or half parsley and half other mixed herbs
- Place the bulgur in a medium sized bowl. Bring the water to a boil in a saucepan, stir in the 1 teaspoon salt, and pour the boiling water over the bulgur and let it sit for 30 minutes, until tender but still with a nice firmness. Drain well in a fine-mesh sieve, and return to the bowl.
- In a small container add the zet and juice of the orange, olive oil, and pepper. Shake to combine. Pour the dressing over the bulgur and stir to thoroughly combine.
- Add the zucchini, tomatoes, onion, and parsley to the bulgur and toss to combine. Taste and adjust seasonings as needed. Serve at room temperature or chilled.
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