Here is a simple, quick salad that can be eaten warm or cold. This salad straddles the seasons, using the last of the ripe tomatoes before the fall sets in completely and some of the first sweet fall carrots. Bulgur or cracked wheat is perfect for a quick supper because it only needs to be rehydrated with some boiling water. In addition to eating it plain, I stuffed this mixture inside of swiss chard leaves and baked it for 20 minutes under a blanket of smoked mozzarella. As always, you can easily swap out or omit whatever the vegetables, cheese, or herbs, but I like to always include the golden raisins and a couple of handfuls of freshly chopped parsley and basil.
Bulgur and Tomato Salad
adapted from Passionate Vegetarian
1 cup of dried bulgur
2 cup boiling water
1 large sweet onion, diced fine
3-4 small carrots, diced fine
3 cloves garlic, minced
1 chile pepper, minced
3 tomatoes, diced and peeled, if you chose
herbs: big handful of parsley or basil. Other good choices (in smaller amounts) include mint or oregano
1/2 cup golden raisins or currants
cheese of your choice. I used a light grating of smoked mozzarella, but crumbled feta would be very tasty. Or use diced avocado for vegans.
Rehydrate the bulgur by pouring the boiling water over the dry bulgur. Cover and let it sit for about 20 minutes. Meanwhile, heat a saute pan over medium high with a bit of olive oil and start to saute the onion and carrot. When soft, add the garlic and chile pepper and saute for another minute. Add the diced tomatoes and cook until the juices start to bubble. Pull off the heat and add the zest and juice from the lemon. Stir in the herbs and raisins or currants. Let the mixture cool for a bit and then add the cheese or avocado, if using. Season to taste and enjoy.