Roasted Tomato Tabbouleh

serves 4
Roasted Tomato Tabbouleh

We’ve taken liberties with this Middle Eastern bulgur-flecked herb salad and substituted roasted tomatoes for raw. They give it a more robust flavor, though the fresh parsley and mint are really the outstanding heroes.

  • 1 cup whole-grain red bulgur
  • 4 cups parsley leaves, finely chopped
  • 1 bunch scallions, trimmed and finely chopped
  • 1 cup mint leaves, finely chopped
  • 1/2 cup roasted tomatoes, finely chopped
  • Juice of 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

Put the bulgur and 1 cup boiling water into a large bowl. Let sit until the bulgur swells and has absorbed all the water, about 1 hour. Fluff the bulgur with a fork.

Add the parsley, scallions, mint, and roasted tomatoes to the bowl and toss well. Season with the lemon juice, olive oil, salt, and pepper to taste. Serve at room temperature.

Salads & Grains