A refreshing summer salad where coarse bulgur, softened only by soaking in hot water without boiling, meets tomatoes, cucumber, and fresh herbs. Its pomegranate molasses dressing strikes a balance between tangy and slightly sweet, and it pairs easily with grilled meats or olive-oil dishes.
Put the coarse bulgur in a large bowl and cover it with hot water so it fully submerges; cover the bowl and let it rest for about 15 minutes until the bulgur softens and absorbs the water.
Cut the tomato and cucumber into small cubes and drain in a colander; finely chop the green onion, parsley and mint.
Whisk the olive oil, pomegranate molasses, lemon juice and salt together with a fork in a small bowl.
Combine the rested bulgur with the vegetables in a large bowl, drizzle the dressing over it, mix well and serve. Note: If the bulgur is too wet it will make the salad watery, so be sure to use well-drained vegetables.
Important: Let the bulgur rest in hot water, not boiling water, with the lid closed; if it stays too wet, the salad will turn watery. When chopping the tomatoes and cucumber, drain off some of their liquid, otherwise the bulgur can absorb it and turn mushy.
If you prepare the salad at least half an hour before serving and let it rest in the fridge, the pomegranate molasses soaks well into the bulgur and the flavor becomes more pronounced.
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