When the early green beans arrived at our Farmers Market I posted a Tabouli inspired recipe, Green Beans & Bulgar. On this hot Summer day, I’m lacking in green beans, but overloaded with small tomatoes. We’ll have a healthy salad made from bulgar wheat, tomatoes¬† and basil.

On a seriously hot day, the kind of heat that might send you to a restaurant just to avoid cooking anything, bulgar is a must have pantry staple. Unlike pasta, bulgar (cracked wheat, also Bulgur) does not require cooking. Bulgar is whole wheat. Nothing is added to wheat to produce bulgar. Don’t get me wrong, I like rice and pasta, but bulgar is a terrific no-cook option.

Ingredients
  • 5 cups small tomatoes or tomatoes cut into 3/4 inch pieces
  • 1/2 cup bulgar wheat (can substitute couscous for bulgar, cooking method is the same)
  • 1/3 cup chopped basil
  • 1/4 cup chopped sweet onion
  • 1/2 cup chickpeas (optional)
Dressing
  • 1/3 cup Olive oil
  • 1 Tablespoon balsamic vinegar
  • salt & pepper

If you make this recipe ahead, it’s better. But don’t refrigerate it- never refrigerate tomatoes.

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