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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This just came together last night as I wanted to use some of our beautiful home-grown cherry tomatoes. The balsamic vinegar seems to enhance the flavour of the tomatoes (much as it does with strawberries).Quantity is only fairly small as I made it for myself and DH - it was perfect as a side dish. Ingredients:
20 -30 cherry tomatoes, sliced in half |
1 tablespoon balsamic vinegar |
2 tablespoons fine bulgur wheat |
1/2 red onion, finely chopped |
1 1/2 tablespoons olive oil (ideally extra virgin) |
1 clove garlic, crushed |
1 tablespoon lemon juice |
1/4 cup fresh parsley, finely chopped |
1/4 cup mixed fresh herbs, finely chopped (i used about 2/3 basil and 1/3 mint, but suit your own taste) |
Directions:
1. Place burghul in small bowl and add 1/2 cup cold water.
2. Allow to soak for at least 15 minutes, then drain any excess moisture.
3. Place tomatoes in bowl and drizzle with balsamic vinegar- set aside for 5 minutes to infuse.
4. Combine burghul with last 6 ingredients and mix well.
5. Gently toss tomatoes through burghul mix, and season to taste with sea salt and freshly ground black pepper.
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