You can make this fresh, fall dish up to two days ahead. Store the leaves separately, and sprinkle onto the salad shortly before serving.

Ingredients

  • 1-1/2 cups water
  • 1 cup #3 coarse bulgur wheat
  • 3/4 cup basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 cups halved cherry tomatoes
  • 1-1/4 cups fresh corn kernels
  • 1/2 cup thinly sliced red onion
  • 1/4 cup toasted pine nuts

How to Make It

  • Bring 1-1/2 cups water to a boil in a small saucepan.
  • Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
  • Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.
  • Use a fork to fluff the bulgur. Add the dressing, cherry tomatoes, corn, onion to the grains, top with pine nuts; toss to combine.