Makes 4 to 6 servings
This simple salad is a fresh and hearty twist on a classic grain salad, perfect for summer or anytime you’re craving something light but satisfying. Tender bulgur soaks up the flavors of juicy tomatoes, creamy mozzarella, and a tangy red wine vinaigrette with fresh herbs. Serve it as a side for grilled meats or enjoy it on its own for an easy, make-ahead lunch.
[ingredients title=”Ingredients”]
- 1 cup bulgur (cracked wheat) (about 6 oz)
- 4 medium tomatoes, diced (about 1 lb)
- 1/2 medium red onion, diced (about 1/2 cup)
- 2 oz fresh mozzarella cheese, diced (about 1/2 cup)
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
- 1 teaspoon chopped fresh basil (optional)
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon finely grated Parmesan cheese, for garnish (optional)
[/ingredients]
[directions title=”Directions”]
- Place the bulgur in a small saucepan and cover it with salted water by about 1 inch. Bring the water to a gentle simmer and cook until the bulgur is tender, about 25 to 30 minutes. Drain the bulgur thoroughly, pressing it lightly with a spoon to remove excess moisture. Set aside to cool to room temperature.
- In a medium bowl, combine the diced tomatoes, red onion, and mozzarella cheese.
- In a small bowl, whisk together the red wine vinegar, olive oil, oregano, basil if using, red pepper flakes, salt, and black pepper until well combined.
- Pour the dressing over the tomato mixture and stir gently to coat the vegetables and cheese. Add the cooled bulgur and toss until everything is evenly mixed.
- Serve the salad at room temperature or chilled. If desired, sprinkle the top with the grated Parmesan cheese just before serving.
[/directions]
