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


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 pepper1-1/2 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.