What to bring to your next covered dish event: Bulgar Salad
June 11, 2008
Colorful and delicious bulgar salad
It’s that time of year – barbecues, cookouts, and block parties – and you need to bring some sort of side dish. Here’s a wonderful salad that keeps very well and is just delicious with anything cooked on the grill. The sweet currants offer a nice balance to the scallions and the crunch of the walnuts complements the soft texture of the bulgar.
2 ¼ C. water
1 C. bulgar
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium yellow pepper, chopped
½ C. sliced scallions
½ C. dried currants
1 C. cherry tomatoes, cut in half
¼ C. chopped fresh parsley
¼ C. chopped walnuts, toasted
¼ C. extra virgin olive oil
2 Tbs. white balsamic vinegar
1 clove garlic, minced
1 tsp. salt
freshly ground pepper
Bring water to boil in medium saucepan. Add bulgar and simmer uncovered until tender and water is absorbed, about 10 minutes. Allow to cool. In a large bowl, combine sweet peppers, scallions, currants, cherry tomatoes, parsley and walnuts.
Stir in cooked bulgar. In a small mixing bowl, whisk olive oil, balsamic vinegar, garlic and salt. I use white balsamic vinegar in practically anything that calls for balsamic vinegar – it’s not as astringent and keeps it light (in color). Regular balsamic vinegar works well in this salad too.
Pour over bulgar mixture and toss to combine. Cover and chill for at least 4 hours. Season with freshly ground pepper.