When you're in a pinch, hands-off cooking is the best and it doesn't get much easier than this batrik. This is a Turkish dish made by letting sit in a sauce made from fresh and sun-dried tomatoes. Although this salad is grain-based it requires no cooking at all. As the bulgur sits in the tomato purée, it softens and absorbs their flavor. It's topped with chopped pistachios and walnuts for crunch and a pop of green color.
Batrik: Turkish Tomato Bulgur Salad [Vegan]
- 1 1/2 cups fine bulgur
- 1 14.5-ounce can whole peeled tomatoes
- 3 sun-dried tomato halves
- 1 tablespoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 medium onion, minced
- 1/2 cup coarsely chopped walnuts, shelled pistachios or a mixture of the two (for garnish)
- Rinse the bulgur in a sieve. Place the drained bulgur in a medium-sized mixing bowl.
- Empty the canned tomatoes into a blender with the sun-dried tomato halves. Blend until completely liquidized, about 1 minute.
- Pour the contents of the blender over the drained bulgur. Stir to combine. Cover. Let sit for one hour or until the bulgur has absorbed all the liquid and is tender.
- Add the lemon juice, olive oil, salt, crushed red pepper, and minced onion to the bulgur. Fluff with fork.
- Garnish with chopped nuts and if you like more color, some chopped parsley. Serve.