ZUCCHINI, TOMATO AND BULGUR SALAD

Zucchini, Tomato And Bulgur Salad image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings, main course, side dish

Time 30m

Yield Four main-course or eight side-dish servings

Number Of Ingredients 10

Ingredients

3 teaspoons olive oil
1 cup medium-grind bulgur
3 cups water
3 medium zucchinis, diced
2 medium tomatoes, seeded and diced
1/2 medium onion, peeled and diced
3 tablespoons fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste
6 tablespoons coarsely chopped Italian parsley

Steps:

Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 6 grams