in Turkey

Bulgur salad with lots of vegetables

updated

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Ingredients for 4 servings:

  • 4 large tomatoes
  • 1 large bell pepper(s), red
  • ½ tube(s) tomato paste
  • 400 g bulgur
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • lots of salt
  • some pepper
  • possibly chili powder
  • ½ bunch of spring onions, 2 – 3 pieces
  • 1 zucchini
  • ½ kohlrabi
  • 1,000 ml tomato juice
  • ½ cucumber(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

simple and vegetarian

Place the bulgur in a bowl and wash it. Bring the tomato juice to a boil and pour it over the bulgur. First, only add enough to cover the bulgur. Add a little more at a time until all the tomato juice is used up. Then wash and dice the vegetables and slice the spring onions. Add everything to the bulgur. Add tomato paste, vinegar, and olive oil, and mix everything together. Season to taste (you’ll need plenty of salt) and let the bulgur rest. It tastes delicious on its own, but even better the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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