Once tomato season arrives, there is almost always tabouli to be found in our house. Ripe tomatoes alongside the bright flavor of parsley are perfect on a summer's day. When I first started making it, in college, I used the recipe found in the Moosewood Cookbook. I've experimented through the years; here's how I like it best.
1 cup dry bulgur wheat
1 1/2 cups boiling water
1 to 1 1/2 tsp salt
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon olive oil
2 medium cloves crushed garlic
black pepper, to taste
2 packed cups coarsely chopped parsley leaves
10-15 mint leaves, minced (or 1 to 2 Tbs dried mint)
4 scallions, finely minced
1 pint cherry/sungold/grape tomatoes, sliced in half
1. Combine bulgur wheat and boiling water in a medium sized bowl. Cover for 30 minutes or until bulgur is tender.
2. Add salt, pepper, lemon juice, 1/4 cup olive oil, and garlic; mix well. Cover and refrigerate until about 30 minutes before serving.
(Steps 1 and 2 can be done a day or two in advance)
3. About 30 minutes before serving, stir in the scallions, mint, and half the parsley.
4. Season the tomatoes with salt and pepper to taste, and toss them with the remaining tablespoon of olive oil. Sprinkle the tomatoes and the rest of the parsley over the top of the salad.
Yield: 6-8 servings