Tabbouleh Salad

Name: Tabbouleh Salad
Ingredients: ½ cup fine bulgur wheat; 4 cups packed finely chopped fresh parsley, preferably curly leaf; 4 cups packed finely chopped fresh parsley, preferably curly leaf; ½ cup lightly packed finely chopped fresh mint; 3 tablespoons minced green onion, both white and green parts; 2 teaspoons minced garlic; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; Fresh mint sprigs and toasted pine nuts for garnishing (optional); Fresh mint sprigs and toasted pine nuts for garnishing (optional); 4 pounds ripe tomatoes, peeled, halved, and seeded; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ⅓ cup extra-virgin olive oil

Preparation info

Serves
6
or more as a first course

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

There is great debate among cooks from the Middle East about the ratio of bulgur wheat to parsley in a tabbouleh. I’ve been told that it should be at least 8 parts (by volume) parsley to 1 part bulgur. In this version I’ve made it a bit more bulgur to parsley. The California hook in this salad is the slow-roasted tomatoes. Something magical happens when you cook them for a long time at low temperature—the flavor becomes very concentrated and sweet. They are a perfect foil for the lemony-her

Ingredients

Vegan

Ingredients

Method