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Bulgur Salad with Grilled Asparagus and Cherry Tomatoes

Once she developed this tasty grain salad recipe, Earthbound Farm co-founder Myra Goodman found she's always happy to have it waiting for her in the fridge.

“It’s filling enough for lunch, and it’s a great compliment to a green salad, sandwich or soup,” she says. “I also often enjoy it as a snack when I inevitably get hungry late in the afternoon. This is a great dish to bring to a picnic or potluck, because it’s delicious at any temperature.”

This easy-to-make grain salad is flavorful and very versatile, too. See Notes below for ideas to change it up and make it your own. Enjoy!

Prep time: 30 min | Cook time: 30 min | Total time: 60 min | 6 Servings


1 ½ cups

bulgur wheat

½ tsp


9 oz

Earthbound Farm Organic Asparagus

1 us liquid pint

Earthbound Farm Organic Cherry Tomatoes (20 to 30 tomatoes, depending on size)

1 Tbsp

extra-virgin olive oil

Freshly ground black pepper


Bamboo skewers (or more, as needed)

3 oz

Soft, plain goat cheese (chèvre, about 2/3 cup)

½ cup

Lightly packed fresh basil leaves (chopped)

⅓ cup

toasted pine nuts

VINAIGRETTE: (makes about 1/2 cup)

⅓ cup

extra-virgin olive oil

1 Tbsp

+ 1 teaspoon white wine vinegar


garlic cloves (crushed)

½ tsp


Freshly ground black pepper


Place the bulgur in a medium saucepan with 3 cups of water and the salt. Bring to a boil over high heat, then reduce the heat to low, cover and simmer until the water is absorbed, about 15 minutes. Uncover, fluff the bulgur with a fork and let rest for 5 minutes. Transfer to a large bowl and leave at room temperature while you prepare the remaining components.

Discard the tough, fibrous bottoms of the asparagus. Brush the spears with olive oil and season with salt and pepper.

Thread 4 or 5 cherry tomatoes on each skewer. Brush the tomatoes with olive oil and season with salt and pepper.

To make the vinaigrette: place all ingredients in a small jar, seal the lid and shake vigorously to combine. Set aside at room temperature. Shake again before using.

Heat the grill over medium-high heat. Place the asparagus spears directly on the grill and cook for 4 minutes. Using tongs, turn the spears and continue cooking for 2 to 3 minutes more, or until the asparagus is crisp-tender. Remove from the grill and let cool. Using a sharp knife, cut the spears into 1-inch lengths (tips can be longer).

The cherry tomatoes take less time to cook, so place the skewers on the grill when you turn the asparagus. Cook on one side for 1 minute, then turn the skewers so that the other surfaces touch the grill. Cook until the skins blister and the tomatoes just begin to soften, about 3 minutes total (less if the tomatoes are small). Let cool and then remove the tomatoes from the skewers.

Add the vinaigrette to the bulgur and toss to combine. Add the asparagus and toss again. Stir in the cherry tomatoes, cheese, pine nuts and basil. Serve the salad warm, at room temperature or chilled.

Notes:  Looking for substitutions? It’s easy (and delicious) to make this salad your own:

  • Instead of goat cheese, basil and pine nuts, use feta cheese, Italian parsley and walnuts for a more Middle-Eastern flavor.
  • Use quinoa instead of bulgur to make it gluten free.
  • Leave out the cheese to make it vegan.
  • Add leftover pieces of chicken or a salmon fillet to make it a protein-packed meal.
  • Substitute different vegetables, like grilled corn kernels cut from the cob or very coarsely chopped grilled eggplant. Use your favorites!

Calories per serving: 280, Fat 24 grams, Cholesterol 10 mg, Sodium 480 mg, Carbohydrates 15 grams, Fiber 4 grams, Sugars 2 grams, Protein 7 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 25%, Vitamin C 20%, Calcium 8%, Iron 8%, Thiamin (vitamin B1) 15%, Riboflavin (vitamin B2) 10%.


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