This hearty and flavorful combination makes a great lunch or light dinner. To roast your own tomatoes, buy the plum variety, slice in half, arrange in a single layer on a baking sheet, brush with a little olive oil and bake at 250°F for about six hours, until soft.
1 cup coarse bulgur (about 6 ounces)
¼ cup pitted Kalamata olives, drained, rinsed and cut into quarters
½ cup chopped celery (use the inner ribs)
½ cup chopped scallions
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
1 cup roasted tomatoes
¼ cup lightly packed torn mint leaves
**Bulgur comes in a variety of grinds. The finer the grind, the faster the bulgur will soften.
Recipe and photo courtesy of Food Match
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