When it’s too hot to cook, make this no-cook Turkish tomato bulgur salad. Your kitchen stays cool and you get to eat this delicious salad.
- Prep Time
- 4-6 ServingsServings
- 3/4 cup fine bulgur
- 1 14.5-ounce can whole peeled tomatoes
- 2 sundried tomato halves
- 1 tablespoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 small onion, minced
- ½ cup coarsely chopped walnuts, shelled pistachios or a mixture of the two (for garnish)
Puree the canned tomatoes with the sundried tomatoes and lemon juice in a blender or food processor. Mix with the bulgur and allow to sit for about one hour or until the liquid is absorbed and the bulgur tender. Add a bit of water if the bulgur is still not tender after the liquid from the tomatoes is absorbed.
Add remaining ingredients reserving the nuts to garnish the dish just before serving.