Tabule

Ingredientes

• 1 c. bulgur
• 1.5 c. boiling water
• 3 T. extra-virgin olive oil
• 1/4 c. freshly squeezed lemon juice
• zest of 1 lemon
• 2 large cloves garlic (minced)
• 1 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper (or more, to taste)
• 2 c. finely chopped flat-leaf parsley (this will take 2 to 4 good sized bunches)
• 1/2 c. finely chopped fresh mint
• 4 green onions (white and green parts, minced)
• 2 T. minced red onion
• 2 c. peeled and diced English or Persian cucumbers (these varieties are nearly seedless)
• 3 Bushel Boy vine-on tomatoes (divided)

Modo de preparo

1. 1

   Place bulgur in a small heat-proof bowl. Pour boiling water over the top and give bulgur a gentle stir. Let sit for 30 minutes. If any water remains after that time, drain the bulgur well using a fine mesh sieve. I also like to press on the bulgur with a few paper towels to extract as much of the water as possible. Then place bulgur in a large mixing bowl to cool to room temperature.

2. 2

   In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Pour over cooled bulgur and stir to coat evenly.

3. 3

   Add parsley, mint, green onion, red onion, and cucumber to bulgur. Then dice two of the vine-on tomatoes and add to the bulgur, leaving behind any tomato juices left on your cutting board. Fold gently to combine.

4. 4

   Place Tabbouleh in the refrigerator for 1 to 3 hours before serving. Transfer Tabbouleh to a serving bowl or platter. Slice the remaining vine-on tomato into wedges and arrange over the top of the salad. Serve immediately.