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Bulgur with tomatoes, lemon and raisins


A summer dish that couldn't be more summery: pomodori, mint and bulgur. A cereal salad to be eaten cold, perhaps under the umbrella, with a sweet note given by theraisins and a little sour given by the lemonan extra touch that makes it different.

This salad is decidedly easy, made almost by eye like all summer salads. I won't tell you what we call them at home because it's not “writable” but in short it's not even difficult to imagine. As fast as the cereal and pasta salads that have passed through these parts in four years. Any examples?! THE rigatoni with tomatoes and capers to eat on the construction site orbarley with vegetables and fruit of the beginnings or, again, the bulgur with feta and vegetables in the beautiful bowl… And I really believe that this summer we will see more cereal salads like these because the undersigned has good, healthy and colorful intentions, it is just enough that the heat remains acceptable and bulgur, barley, couscous and pasta they will keep us company very often

I'll leave you the procedure, which would turn Artusi over in his grave if you call it a recipe 😛

Bulgur with tomatoes and raisins

  • 50 g of sultanas
  • 150 g of bulgur
  • 10/15 cherry tomatoes
  • 4/5 mint leaves
  • 1/2 lemon

Soak the raisins in plenty of warm water. Leave it to soak for at least half an hour.

Rinse the bulgur under running water, place it in a saucepan and cover it with double its volume of water. Add salt and bring to the boil, leave to cook for 10 minutes, turn off the heat and leave to rest for another 15 minutes.

In the meantime, wash and cut the tomatoes, prepare an emulsion with plenty of oil, lemon juice, a pinch of salt and chopped mint leaves. In a bowl, combine the bulgur, tomatoes and drained and dried raisins. Season with the emulsion and decorate with a little chopped mint kept aside.

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