Tabbouleh with Mint and Cherry Tomatoes
Bulgur is a sturdy, chewy form of wheat that readily soaks up juices and flavor from a dressing made with good olive oil and vinegar, sweet cherry tomatoes and aromatic fresh mint. Serve it with grilled meat, or pack it along on your next picnic.
- 1 cup (6 oz./185 g) bulgur
- 2 cups (12 oz./375 g) cherry tomatoes
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. balsamic or red wine vinegar
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 1/2 cup (1/2 oz./15 g) packed fresh mint leaves, coarsely
- 1/2 cup (2 1/2 oz./75 g) seeded and chopped English cucumber
- 3 green onions, white and pale green portions, thinly sliced
Put the bulgur in a heatproof bowl. In a small saucepan, bring 1 cup (8 fl. oz./250 ml) water to a boil. Pour the water over the bulgur, cover the bowl tightly with aluminum foil and let stand for 30 minutes.
Meanwhile, cut the tomatoes in half horizontally. In a large bowl, whisk together the lemon juice, olive oil, vinegar, salt and a few grindings of pepper to make a dressing.
Add the tomatoes to the bowl with the dressing. Drain any remaining water from the bulgur and add to the tomato mixture along with the mint, cucumber and green onions. Taste and adjust the seasoning. Serve immediately or cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira (Weldon Owen, 2012).