Mint Tabbouleh with Sweet 100s
Here is a fresh take on a classic Middle Eastern salad: with aromatic fresh mint standing in for the usual parsley, tabbouleh is a perfect partner to simple broiled lamb chops. Bulgur is a sturdy, chewy form of wheat that becomes delightfully juicy and flavorful when dressed with good olive oil and vinegar and tossed with tiny, sweet cherry tomatoes.
- 1 cup bulgur
- 1 cup water
- 2 cups Sweet 100 cherry tomatoes
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. balsamic or aged red wine vinegar
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup packed fresh mint leaves, coarsely chopped
- 1/2 cup seeded and chopped English cucumber
- 1/3 cup thinly sliced green onions
Put the bulgur in a bowl. In a small saucepan over high heat, bring the water to a boil. Pour the boiling water over the bulgur, cover the bowl tightly with aluminum foil and let stand for 30 minutes.
Meanwhile, stem the cherry tomatoes and cut about 1 cup of them in half. In a large bowl, whisk together the lemon juice, olive oil, vinegar, the 1/4 tsp. salt and a few grindings of pepper. Stir in the halved and whole tomatoes.
Drain any remaining water from the bulgur and add the bulgur to the tomato mixture along with the mint, cucumber and green onions. Season with salt and pepper and serve immediately, or cover and refrigerate for up to 1 day. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).