Tomato and Bulgur Salad

tomato_bulgur_salad-014-Edit2 medium fresh Florida tomatoes
½ cup bulgur (uncooked)
1 cup chopped mild onion
1 cup chopped fresh parsley
1 cup homemade or prepared Italian salad dressing
2 teaspoons finely minced garlic
½ teaspoon salt
1 to 2 teaspoon ground coriander (optional)

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1-inch chunks; set aside. In medium heat-proof bowl put bulgur and 1 cup boiling water. Let stand until bulgur is softened; about 15 minutes. Drain off any remaining water; return bulgur to bowl. Stir in onion, parsley, dressing, garlic, salt, coriander and pepper. Toss to mix. Serve immediately or cover and refrigerate up to 2 days.

Yield: 4 portions (4 cups)

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