This sounds like an awesome summer salad. I can see myself making this and eating it all week for lunch!! Soooo since today was a daycare day I attempted this!! I couldn’t find bulgar at the store, well I found the organic kind but wasn’t spending $7 on yet another bag of rice when I have 5 kinds at home! So I decided to make this with barley. The only difference was it needed to be cooked longer that’s all. I can also see making this with brown rice. It was awesome, the cheese just really brought it all together, I’m now addicted to goat cheese I believe! 🙂 Oh and I also doubled the recipe so I could have more for lunch this week!
- 1/3 cup medium-grind bulgur
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 small shallot, minced
- 1 tablespoon red-wine vinegar
- 2 teaspoons olive oil
- 1 ounce fresh goat cheese, crumbled
In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes. I did this then microwaved it for another 4-5 minutes. This made me have to put the finished product in the fridge so I could eat it cold, so next time I’ll just make the rice or whatever I use ahead of time so it’s cold.
While that was cooking/cooling, I chopped up my baby tomatoes and my shallot.
I made my dressing and got that ready. I combined the red wine vinager, oil, and parsley (I didn’t have fresh but used a little dried!) mixed it together and waited……….patiently!
Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl.
Crumble up the cheese.
Place on top and mix together. Dig in………….you know your want to!!
Bulgur is precooked wheat that’s been dried and cracked. It has a nutty taste and is sold alongside rice in many supermarkets.