Ingredients
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 (1/2 cup)
1 clove garlic, thinly sliced
2 medium green or yellow zucchini (12 ounces), halved lengthwise and cut into 1/4-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
1/2 cup packed radish sprouts (optional)
Parmigiano-Reggiano, for serving (optional)
Preparation
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.
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.
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.
