It’s July – holy shit, how did that happen? Summer is going by way too fast! I’ve been traveling and we recently adopted a rescue puppy so things have been a bit crazy around here.
It’s hot, and I’m pretty exhausted, so easy, cool, refreshing salads like this are my perfect summertime lunch. Fresh, homemade tabbouleh is so delicious – I love it stuffed in pita bread! Enjoy!
*I’ve listed the cooking time as 30 minutes, which is the active time – plan on another 1hr 30 mins for standing time.
- 3 medium round tomatoes, about one pound
- 1 bunch fresh parsley
- 1 bunch fresh mint
- 2 scallions
- 1/2 cup medium grind bulgur (this is the most common “size” of bulgur)
- 2 lemons
- 6 tbsp. olive oil
- 1/8 tsp. cayenne pepper
- Core the 3 tomatoes and cut into 1/2 inch pieces. Toss tomatoes and 1/4 tsp. salt in a large bowl. Transfer to a fine-mesh strainer, set strainer in bowl and let stand for 30 minutes, tossing occasionally.
- Meanwhile chop enough parsley to yield 1/2 cup. Set aside. Thinly slice the scallions. Set aside. Juice the 2 lemons to yield 1/4 cup juice. Set aside.
- Once tomatoes have finished draining, rinse the bulgur in fine-mesh strainer under cold water. Drain well. Transfer to a medium bowl and stir in 2 tbsp. of the lemon juice and 2 tbsp. of the juice drained from the tomatoes.
- Let stand until grains begin to soften, about 30-40 minutes.
- Whisk remaining 2 tbsp. lemon juice, 6 tbsp. olive oil, cayenne pepper, and 1/4 tsp. salt in a large bowl. Add drained tomatoes, soaked bulgur, chopped parsley, chopped mint, and scallions. Toss gently to combine.
- Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with S/P to taste, and serve.