Sweet Corn, Zucchini, and Tomatoes with Bulgur

Sweet Corn, Zucchini, and Tomatoes with Bulgur
Photo: Frédéric Lagrange
Prep Time:
20 mins
Total Time:
35 mins
4 to 6 Serves

Grain salads are ready in a flash and substantial without weighing you down—a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.


  • 1 cup medium-grind bulgur

  • Kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 purple scallions, chopped (½ cup)

  • 1 clove garlic, thinly sliced

  • 2 medium green or yellow zucchini (12 ounces), halved lengthwise and cut into ¼-inch-thick slices (3 cups)

  • 2 tablespoons unsalted butter

  • 2 cups fresh corn kernels (from 2 ears)

  • 1 to 2 beefsteak tomatoes (12 ounces), cored and chopped into 1-inch pieces

  • 2 cups packed baby arugula

  • ½ cup packed radish sprouts (optional)

  • Parmigiano-Reggiano, for serving (optional)


  1. Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.

  2. Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.

  3. Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.

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