Tomato and Bulgur Salad With Herbs

By Noor Murad

Updated July 29, 2025

Tomato and Bulgur Salad With Herbs
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
(0)
Comments
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This earthy but bright salad comes together very quickly in just one bowl, and makes a wonderful side to a barbecue spread or as a light lunch with some soft cheese or a spoonful of hummus. Be sure to use the best tomatoes you can find; any assortment of your favorites will do. The pomegranate molasses is well worth sourcing for this dish, but if you can’t find it, you can simply up the amount of vinegar and maple syrup for a similar tart and sweet flavor.

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Ingredients

Yield:4 servings
  • 1large ripe plum tomato (8 ounces)
  • ½cup fine bulgur
  • ¾teaspoon ground allspice
  • Fine sea salt and black pepper
  • 1½pounds ripe heirloom and cherry tomatoes, halved, quartered, or cut into large chunks
  • 4scallions, thinly sliced
  • Scant ½ cup roughly torn mint leaves
  • Scant ½ cup roughly chopped parsley leaves and tender stems
  • 1garlic clove, finely grated
  • 3tablespoons extra-virgin olive oil, plus more to serve
  • 2tablespoons pomegranate molasses, plus more to serve
  • 2teaspoons maple syrup
  • 2teaspoons apple cider vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

245 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 5 grams protein; 711 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a box grater to roughly grate the plum tomato into a large mixing bowl, discarding the skin. Add the bulgur, allspice, ½ teaspoon of salt and 1 tablespoon water, and give everything a good mix. Leave to settle for 10 to 15 minutes, until the bulgur softens.

  2. Step 2

    Stir in the cut-up tomatoes, scallions, herbs and garlic. Add the olive oil, pomegranate molasses, maple syrup, vinegar, another ½ teaspoon of salt and a good grind of pepper, and toss to combine. Taste and adjust salt quantities as desired, then pile onto a large serving bowl.

  3. Step 3

    Drizzle with more pomegranate molasses and olive oil, and serve.

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Comments

Karekin

Delicious, but just be sure to use the finely ground bulghur, which is sometimes labelled as #0 or #1, as all the others with higher numbers will not hydrate properly or enough to be edible.

MD

Like oats, bulgur is an agricultural product that should be cooked.

Karekin

Delicious, but just be sure to use the finely ground bulghur, which is sometimes labelled as #0 or #1, as all the others with higher numbers will not hydrate properly or enough to be edible.

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