Pickled Green Tomato, Watercress & Walnut Tabbouleh

1. 1

   make the pickled tomatoes In a medium saucepan, combine the vinegar, honey, mustard seeds, salt and 1 cup of water and bring to a simmer over moderate heat.

2. 2

   In a medium heatproof bowl, cover the tomato slices with the hot brine.

3. 3

   Let cool completely, then cover and refrigerate the tomatoes overnight.

4. 4

   make the tabbouleh In a medium bowl, cover the bulgur with 2 cups of water and let stand until the grains are plumped and tender, about 1 hour; drain the bulgur well.

5. 5

   make the tabbouleh Meanwhile, in a medium skillet, toast the walnuts over moderate heat, stirring, until golden, about 5 minutes.

6. 6

   Let cool, then finely chop the nuts.

7. 7

   make the tabbouleh Drain the green tomatoes and cut them into 1/4-inch dice.

8. 8

   In a large bowl, toss the bulgur with the pickled tomatoes, chopped walnuts and all of the remaining ingredients.

9. 9

   Season the tabbouleh with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.