Italian bulgur salad | Refreshing and filling summer bowl

Pour the bulgur into a bowl, add a pinch of salt, and pour twice the amount of boiling water over it (approx. 400 ml). Cover and leave to stand for 15-20 minutes until the grains soften and absorb the moisture, then fluff with a fork and let cool to room temperature.

Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown, then set aside to cool.

Cut the cherry tomatoes in half and slice the sun-dried tomatoes into thin strips. Wash the arugula thoroughly and dry it.