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Tomato, Bulgur And Shrimp Salad


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  • 1 1/2 cups water plus
  • 2 tablespoons water
  • 3/4 cup bulgur (cracked wheat)
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • 9 ounces cooked shelled shrimp diced (abt 2 cups)
  • 1 1/4 pounds tomatoes cut 1" pieces
  • 1 cup diced seeded peeled cucumber
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.

Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

This recipe yields 4 servings.

Per Serving: calories, 284; total fat, 9g; saturated fat, 1g; cholesterol, 97mg.

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