Tabbouleh With Red and Gold Tomatoes Recipe

Name: Tabbouleh With Red and Gold Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Bulgar wheat; 2 cups boiling water; 2 cups flat leaf parsley, loosely packed, finely chopped; 1 cup fresh mint leaves, loosely packed, finely chopped; 4 scallions, finely chopped, about 1/3 cup; 1 small red onion, finely chopped, about 3/4 cup; ½ cup English cucumber, peeled, diced; ⅓ cup fresh lemon juice, from 2 lemons; ⅔ cup extra virgin olive oil, plus; 3 tablespoons extra virgin olive oil; coarse salt; fresh ground pepper; 1 medium shallot, peeled, nad finely chopped; 2 teaspoons Dijon mustard; ¼ cup red wine vinegar; 1 head bibb lettuce, leaves separated; 1 lb assorted cherry tomatoes or 1 lb grape tomatoes or 1 lb teardrop tomatoes

Servings: persons

1 cup Bulgar wheat
2 cups boiling water
2 cups flat leaf parsley, loosely packed, finely chopped
1 cup fresh mint leaves, loosely packed, finely chopped
4 scallions, finely chopped, about 1/3 cup
1 small red onion, finely chopped, about 3/4 cup
½ cup English cucumber, peeled, diced
⅓ cup fresh lemon juice, from 2 lemons
⅔ cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
coarse salt
fresh ground pepper
1 medium shallot, peeled, nad finely chopped
2 teaspoons Dijon mustard
¼ cup red wine vinegar
1 head bibb lettuce, leaves separated
1 lb assorted cherry tomatoes or 1 lb grape tomatoes or 1 lb teardrop tomatoes

1
Place bulgur and water in a medium bowl, and stir.
2
Cover and let stand for 30 minutes.
3
Drain, pressing lightly, to remove excess water.
4
Return bulgur to bowl.
5
Stir in parsley, mint, scallions, onion, cucumber, lemon juice, and 3 tablespoons oil.
6
Season with salt and pepper.
7
Combine shallot, mustard, vinegar, and 1/2 teaspoons salt in a bowl.
8
Pour in remaining 2/3 cup oil in a slow steady stream until emulsified.
9
Season with salt and pepper.
10
Arrange lettuce on a large platter, and pile tabbouleh on top.
11
Toss tomatoes with 1/4 cup of the dressing, and arrange on top of the tabbouleh.
12
Drizzle 1/4 cup dressing over tomatoes, and season with pepper.
13
Serve with remaining dressing on the side.

1628

kcal

Calories

173

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Bulgar wheat, 2 cups boiling water, 2 cups flat leaf parsley, loosely packed, finely chopped, 1 cup fresh mint leaves, loosely packed, finely chopped, and more.

Yes, Tabbouleh With Red and Gold Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tabbouleh With Red and Gold Tomatoes

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