Tabbouleh

Every year around this time, my stomach decides it no longer wants hot foods like braises and curries for lunch. Even better if the food requires no cooking during preparation! It's all about salads and sandwiches. When my stomach goes on hot food strike, this salad becomes an obsession of mine!  Even better, most of it is in season and came from Hydro Harvest Farms.

Somehow, my Mom and Dad developed a love of Middle Eastern food while living in Philadelphia and introduced me at a young age.  I can remember being about eight or nine years old and going with my mom on an hour long drive to source out great pita and sumac since we couldn't get it in the Central Florida suburb where I grew up. I was the only middle schooler I knew that knew the difference between fattoush and tabbouleh and the only high schooler waiting in line at the Hovan stand in the local mall for a mixed salad plate of the two along with a side of pita and hummus.   

From that, I went on to college and spent many weekends sourcing out the many great Middle Eastern restaurants and bakeries in the neighborhoods near my school.  In my brief tenure as a teacher, my students knew my love of this delicious salad and even attempted to bribe me into giving less homework by bringing in large amounts of this. I still gave homework, but I'm sure I graded a bit easier while chowing down on this salad.

Now that I have figured out just how easy it is to make, it's made with regularity at home for as long as tomatoes are in season locally. Luckily, I'm in Florida so that season has already started and will last well into summer.  I'm fortunate that my local farm also has beautiful mint, parsley and onions growing.  The onions are on their way out, so I will have to start supplementing soon, but I'm enjoying it while it lasts. 

Directions:

First, set up soak the bulgur wheat to soak. I soaked 1/4 cup of the grain in 1 cup of water for 20 minutes, or until al dente, and then drained it very well (squeezing works well here).

For those of you who haven't yet branched out to enjoy the wonder that is bulgur wheat, here is the box I bought for reference.

 

Set this aside, and begin mincing your herbs and onion. I do this while the bulgur wheat is soaking to save a bit of time.  Core and de-seed your tomatoes, and then dice your tomato.  Combine your minced herbs, onion and tomato in a non-reactive bowl (preferably glass.) 

Add to the bowl the oil, lemon juice, salt and pepper. Add the bulgur wheat to the bowl and mix to combine.  Adjust this recipe to your taste preference.  Best eaten the same day, but will keep up to three without problems.  It's never lasted any longer around here ... no matter how much I make.


Since posting, I attempted to substitute quinoa for the bulgur wheat and have found that I like it even better.  Substitute a cup of cooked quinoa for a great alternative tabbouleh.

Ingredients:
1/4 cup bulgur wheat or 1 cup quinoa
2 cups minced fresh parsley leaves
1 cup minced fresh mint leaves
2 cups cored, seeded, and chopped tomatoes
1 small white onion, minced
1/2 cup extra-virgin olive oil
4 tablespoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste


This salad is best at room temperature - the flavor of the tomatoes dims when refrigerated - but if you must do so, make sure you bring it back to room temperature prior to serving.