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20 minute dinner recipes

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Bulgur Salad with Romesco Sauce


From EatingWell:  July/August 2013

In this bulgur salad recipe, an abundant mix of sliced heirloom tomatoes is bathed in olive oil and dressed with basil, then the bulgur salad with Romesco sauce is mounded on top. The Romesco—a sauce made with roasted peppers, smoked paprika, olive oil, vinegar, garlic and almonds—is really the star of this salad. Serve as a side or add fresh steamed crab, shrimp or lobster to turn this salad into a meal.

8 servings | Active Time: 1 hour | Total Time: 1 hour


Bulgur Salad

Romesco Sauce


  1. To prepare salad: Bring water to a simmer in a small saucepan. Stir in bulgur and currants. Cover and simmer for 1 minute. Remove from heat and let stand, covered, for 40 minutes. Fluff with a fork, and break up clumps with your fingers. Transfer to a baking sheet and spread out to cool.
  2. Dice enough tomatoes to make 1 1/2 cups. Transfer to a sieve and let drain while you prepare the rest of the salad.
  3. To prepare sauce: Mince garlic in a food processor; add almonds (or almond butter) and hazelnuts and process to a coarse paste. Add roasted pepper, 3 tablespoons parsley, red-wine vinegar, 1/4 teaspoon crushed red pepper, paprika and salt; blend until fairly smooth. With the motor running, add 3 tablespoons oil; process until the sauce is creamy. Add more crushed red pepper to taste.
  4. To assemble: Combine the bulgur with the sauce in a large bowl. Add 3/4 cup parsley, pine nuts, scallions, the tomatoes and 1/4 teaspoon salt; gently toss to combine.
  5. Slice the remaining tomatoes and arrange around the outer edge of a large platter. Drizzle the tomatoes with 1 tablespoon each oil and balsamic vinegar and sprinkle with the remaining 1/4 teaspoon salt. Sprinkle basil over the tomatoes. Mound the bulgur salad in the middle of the platter and serve.


Per serving : 258 Calories; 15 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 6 g Protein; 7 g Fiber; 235 mg Sodium; 647 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 1/2 vegetable, 3 fat

Tips & Notes