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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tabbouleh With Red and Gold Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions