Thursday's Meal: Heirloom Tomatoes

Melissa Brown from Whole Foods talks about heirloom tomatoes and uses them for an easy, no cook salad that's a perfect side dish for picnics and potlucks.

The recipe is as follows:


-   1 pound heirloom tomatoes, chopped, juices reserved

-   1 cup uncooked bulgur wheat

-   1/2 pound green beans, thinly sliced on the bias

-   15 pieces sun-dried tomatoes in extra-virgin olive oil, thinly sliced, plus 1 tablespoon oil from the jar

-   3/4 teaspoon fine sea salt


-   In a large, nonreactive bowl, stir together heirloom tomatoes, juices and bulgur.

-   Cover and let sit at room temperature until bulgur is tender, about 3 hours.

-   Stir in green beans, sun-dried tomatoes and oil, and salt.

-   Serve immediately or refrigerate for up to 3 days.

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