1 cup cherry tomatoes (about 12 tomatoes)
1/4 cup olive oil
Juice of 2 lemons
1 medium yellow squash, diced (about 3 cups)
1 1/2 cups medium bulgur
2 1/2 ounces arugula (about 5 cups)
Freshly ground black pepper
1/2 bunch basil, roughly chopped
Puree the tomatoes, oil, lemon juice and salt to taste in a blender until fully combined. Pour the tomato mixture over the squash in a large bowl, stir to coat and let marinate while the bulgur is cooking.
Combine 2 cups water, the bulgur and 1 teaspoon salt in a medium saucepan and bring to a boil. Cover immediately, remove from the heat and let stand for 20 minutes.
Remove the squash from the marinade with a slotted spoon and add it to the bulgur. Add half the marinade and stir to combine. Add the arugula and toss. Season with salt and pepper. Transfer the bulgur salad to a large, shallow bowl and scatter the basil over the top.
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