This bright and refreshing tabbouleh salad is only made better with August's peak season early girl tomatoes. Bulgur adds a lovely nutty flavor and diverse texture which you can even omit, making it just an herb salad, or alternately you can go rogue by adding in roasted cauliflower. Pairs perfectly with meat, fish or other middle eastern inspired veggies dishes.
- 2 cups finely chopped flat leaf parsley
- 1 cup finely chopped mint
- 1/3 cup dried bulgur wheat or about 1/2 cup cooked
- 4-6 small ripe sweet tomatoes (early girl or cherry are best)
- 1/4 cup olive oil
- Juice of 1 small lemon
- 1/4 tspn salt
Cook bulgur according to package instructions (quick cooking bulgur vs. regular bulgur have different cook times). Fluff with a fork when done and set aside to cool. Gently chop the parsley and mint very finely but without bruising it. You can use part of the parley stalk but you should remove the mint leaves from their stems before chopping. Dice the tomatoes, add to the herbs along with the cooled bulgur. Dress using the olive oil, lemon juice and salt. Mix to combine and adjust taste as needed.