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
- Bring 1½ cups of water to a boil in a medium saucepan. Add the bulgur, cover, remove from the heat, and set aside for 30 minutes to 1 hour, stirring from time to time, **until the bulgur is tender.
- Combine the softened bulgur with the olives, celery, scallions, lemon juice, olive oil, and salt. Turn the mixture out into a shallow serving bowl.
- Arrange the tomatoes over the top and scatter the mint leaves over the tomatoes.
**Bulgur comes in a variety of grinds. The ﬁner the grind, the faster the bulgur will soften.
Recipe and photo courtesy of Food Match