Name: Bulgur Salad with Balsamic Tomatoes
Cuisine: American
Ingredients: ⅓ cup quick cooking bulgur wheat, cooked according to package directions; 1 tablespoon extra-virgin olive oil; 2 tablespoons shallot, diced small; 1 clove garlic, minced; 1 cup grape tomatoes, halved; 2 tablespoons balsamic vinegar; ¼ teaspoon kosher salt; ⅛ teaspoon freshly cracked black pepper; A few handfuls of lettuce; ½ cup seedless cucumber, chopped; 1 tablespoon fresh flat-leaf parsley, chopped; 1 tablespoon chives, chopped; 1 tablespoon roasted, salted pistachios, roughly chopped; 1 tablespoon crumbled cheese, if desired (goat cheese or feta would be good choices)

Ingredients

Units Scale

1/3 cup quick cooking bulgur wheat, cooked according to package directions
1 tablespoon extra-virgin olive oil
2 tablespoons shallot, diced small
1 clove garlic, minced
1 cup grape tomatoes, halved
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
A few handfuls of lettuce
1/2 cup seedless cucumber, chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon chives, chopped
1 tablespoon roasted, salted pistachios, roughly chopped
1 tablespoon crumbled cheese, if desired (goat cheese or feta would be good choices)

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Instructions

Heat oil in a small skillet over moderate heat. Add shallot and garlic and heat until fragrant. Add tomatoes, balsamic, salt and pepper and sauté until it reduces and the balsamic glazes the tomatoes, about 5 minutes.
Place lettuce leaves on a plate. Top with cooked bulgur and balsamic tomatoes. Sprinkle on cucumber, parsley, chives, pistachios and cheese (if using). Enjoy!