It’s fall and my vegetable garden is overflowing with gorgeous tomatoes. Now is the time to make Armenian Eech — tomato bulgur salad. Despite the squirrels picking at and eating my tomatoes slowly and consistently, I’ve been enjoying my morning ritual of sauntering into the garden and filling my bowls. This year I grew 3 varieties– large heirlooms, San Marzano and small juicy cherry (sweet million) tomatoes.
Armenian Eech is a simple side dish/salad made with fresh or canned tomatoes, bulgur (cracked wheat) and lemon juice. Your taste buds will have a party when you try this, and then you’ll crave it. I recommend using fine bulgur. Bulgur comes in a variety of sizes (#1 fine, #2 medium and #3 coarse). It is packed with fiber and folate making this salad super healthy and definitely supports your vegetable intake.
My grandmother used to make this recipe for us all of the time, and you’ll see why once you taste it. You can use a large can of crushed tomatoes, or 5 + large, ripe tomatoes. I added a few more in since I have so many tomatoes right now they are literally rolling out of bowls and onto the counter.
I’ve seen some recipes add parsley into the mix, but I prefer keeping it simple to showcase the taste of the tomatoes. I find it tastes too much like tabbouleh when the parsley is incorporated into the mix. I used parsley and green onion as a garnish. This recipe is very forgiving! You can adjust the seasoning to your preference. My partner enjoys this with more cayenne pepper, for example and I’ve also added a pinch of all-spice in the past. I hope you put your tomatoes to good use by making this salad! It keeps in the fridge for a week and tastes best chilled and served on crunchy romaine lettuce leaves.
Անուշ Ըլլայ!
Armenian Eech/ Tomato Bulgur Salad
(7 votes, average: 4.43 out of 5)
Loading...A simple, healthy and zesty tomato and bulgur salad that is perfect to make when your kitchen is overflowing with garden tomatoes! You can also use canned tomatoes.
Ingredients
- 5 large, ripe tomatoes (or 1 large can of crushed tomatoes)
- 1 cup of extra fine bulgur (cracked wheat)
- 1 large white onion, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 heaping tablespoon tomato paste
- 1 heaping tablespoon pepper paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Aleppo pepper
- 1/4 teaspoon cayenne pepper (or more to taste)
- 3 green onions
- parsley to garnish
Instructions
Wash and cut tomatoes (if using fresh) into large pieces. Purée in food processor until smooth.
Add olive oil to pot. Heat oil on medium heat and sauté onions until translucent. (Do not brown the onions.)
Add pepper and tomato pastes and spices.
Add crushed tomatoes and lemon juice. Stir and bring to a simmer, stirring occasionally. Allow to simmer for 15 mins.
Remove from heat and add the bulgur. Stir to combine, cover with lid and allow to absorb for 1 hour.
When cooled and bulgur has absorbed the sauce, I chill the salad in the fridge.
Garnish with green onions and parsley. Serve on lettuce leaves or plate.
Notes
You can adjust the seasoning to your preference. I always chill the salad and then serve/eat it cold.
