Mixed Tomato and Bulgur Salad with Crispy Celery Leaves

Grilled sweet tomatoes and a bright, tangy dressing makes this bulgur wheat salad a great lunch option for sharing
Mixed Tomato and Bulgar Salad with Crispy Celery Leaves
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Mixed Tomato and Bulgar Salad with Crispy Celery Leaves
September 10, 2019
Level Easy
Preparation Time 15 minutes
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 cup bulgur wheat
6-7 plum tomatoes, sliced into wedges
100g vine tomatoes
1 medium red onion, thinly sliced
2 garlic cloves, finely grated
1½ tbsp spinneysFOOD Fresh Parsley, finely chopped
1½ tbsp spinneysFOOD Fresh Dill

For the dressing

1 lemon, juiced
2 tsp apple cider vinegar
80ml olive oil
1 tsp spinneysFOOD Honey
1 tbsp sumac, ground
spinneysFOOD Sea Salt
Cracked spinneysFOOD Whole Black Pepper, to taste

For the crispy celery leaves

A handful of celery leaves, rinsed and dried well
Oil of choice, for frying

To serve

300g Bocconcini, torn


  • 1

    To cook the bulgur wheat, place it in a medium-sized pot with two cups of water and bring to a boil. Cover and reduce the heat to a gentle simmer, then cook for about 10 minutes or until tender. Drain off any excess liquid and fluff the bulgur with a fork. Allow to stand and then refrigerate until completely cool.

  • 2

    Drizzle the plum tomatoes and vine tomatoes with olive oil and seasoning and grill over medium coals until charred.

  • 3

    In a large serving bowl, combine the bulgur, plum tomatoes, onion, garlic and herbs.

  • 4

    In a small bowl, combine the lemon juice, vinegar, oil, honey and sumac, then season well.

  • 5

    To make the crispy celery, heat a small pot of frying oil to 160°C and drop in the celery leaves. Fry until the leaves are crispy, then drain on paper towels.

  • 6

    When ready to serve, dress the salad and season further if needed. Top the salad with the crispy celery and torn bocconcini. Place the grilled vine tomatoes on top.


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