I am on a constant search for a great salad recipe that is not all about salad greens and tomatoes, not that there is anything wrong with that. Most of the days my lunch consists of a salad, so naturally it needs to be nutritionally satisfying and filling. While doing my thing on Pinterest a few nights ago I came across a beautiful Tabbouleh salad by Martha Stewart and although I have never tasted bulgur wheat I decided to give it a try.
Tabbouleh Salad is a Middle Eastern dish made with bulgur wheat, tomatoes, cucumbers and lots of fresh herbs. It’s super easy to make but better yet it’s flavorful and satisfying. My husband loved it. I was a little shocked at how much he loved it. I thought I was going to get another “You’re trying to feed me bird food” line. 🙂 Instead I couldn’t believe my ears when he told me to add it to my list of “Make Again Dishes”.
Traditional Tabbouleh has lots or parsley and mint. I did not have any mint and quite frankly didn’t miss it much. Instead I used scallions for extra flavor. The salad is great freshly made, but even better the next day for lunch as all the flavors had some time to congeal together. Yum, can’t wait to have it again.
1 cup bulgur wheat
1 cup boiling water
2 medium tomatoes, chopped
1 large cucumber, seeds removed and chopped
1 cup chopped parsley
1/3 cup scallions, thinly sliced
1 garlic clove, minced
¼ cup olive oil
2 tbsp red wine vinegar
Salt and pepper to taste
- Place the bulgur wheat in a large bowl and cover with boiling water. Let sit until all the water is absorbed.
- While bulgur is soaking combine olive oil, vinegar and garlic. Whisk together and pour over bulgur.
- Add tomatoes, cucumber, scallions and parsley to the bulgur mixture.
- Gently mix together and season with salt and pepper to taste.
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