Sicilian Bulgur Salad | With Tomatoes & Pistachios

Place the bulgur in a heatproof bowl, season lightly with salt, and pour over double the amount of boiling water (approx. 400 ml) or hot vegetable stock. Cover and let swell for about 15 minutes until the liquid is fully absorbed. Then fluff with a fork and allow to cool to room temperature.

While the bulgur is swelling, coarsely chop the shelled pistachios and toast them in a pan without oil over medium heat for 2 to 3 minutes (or alternatively in a preheated oven at 160 °C for approx. 5 minutes) until wonderfully fragrant. Set aside to cool.

Wash and halve the cherry tomatoes. Cut the sun-dried tomatoes into thin strips. Drain the mini mozzarella balls and halve if desired. Coarsely chop or halve the Kalamata olives. Wash fresh mint and basil, shake dry, and finely chop or tear the leaves.