Sicilian Pistachio Bulgur Salad | Hearty Italian Bowl

Measure the bulgur into a heatproof bowl or pot. Pour twice the amount (approx. 500 ml) of hot, lightly salted water over it, cover tightly with a lid or plate, and let it sit for 15 minutes until the grains completely absorb the water and soften. Fluff with a fork, then let it cool to room temperature.

In a dry skillet, toast the shelled pistachios over medium heat for 2-3 minutes until fragrant and lightly browned. Remove from the heat, allow to cool, and roughly chop with a sharp knife.

Wash the cherry tomatoes and cut them in half. Slice the sun-dried tomatoes into thin strips. Drain the mini mozzarella balls and the olives, cutting any larger olives in half. Thoroughly rinse and drain the arugula.