Bulgur Salad with Balsamic Tomatoes

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Course: Salads

Cuisine: American

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)

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!