Cherry tomato tabbouleh
Tabbouleh is our absolute favorite way to use a big mix of fresh herbs that have been sitting in the fridge a little too long. It's basically a fresh herb salad with tomatoes and bulgur. Super refreshing, and a total flavor bomb.
We make it at the start of most weeks in the summer so we have something healthy and ready to grab straight from the fridge.
We're big fans of anything with a lot of lemon juice and a touch of salt around here, and this one is so simple but so perfect. It's just as good on day two or three as it is the day you make it, so it’s great for a bit of Sunday food prep when you feel like a little chopping while you jam to your favorite playlist.
When are cherry tomatoes in season?
Cherry tomatoes are available a little earlier in the season than full-size slicers, starting in mid-July here in Iowa compared to August for the big ones. That means you get a longer window to enjoy them, and they make a great introduction to tomato season.
They also release less water than larger tomatoes, which is exactly why they work so well in salads and grain dishes like this one. No soggy tabbouleh.
About the herbs
This recipe uses a generous mix of fresh herbs plus a bunch of green onions. For herbs, parsley, basil, mint, and cilantro all work great. We like to use at least two kinds to see how they play off each other. Parsley and mint is the traditional combination, but whatever you have on hand is the right answer.
That's what makes this recipe so useful: it's a perfect way to use up herbs before they turn. Start with what's your fridge and go from there.
A note on bulgur
This recipe calls for regular bulgur, which is easy to find at most grocery stores. It does need to be cooked, but it comes together quickly, usually in about 10 to 15 minutes. However, if you can find fine bulgur, which only needs to be soaked, go for it!
No bulgur? Quinoa or couscous both work well as substitutes.
Cherry tomato tabbouleh
Ingredients:
½ cup cooked bulgur
1 pint cherry tomatoes, quartered
3 cups fresh herbs (parsley, mint, basil, and/or cilantro), finely minced
1 cup green onions (about 1 bunch), finely minced
¼ cup fresh lemon juice
3 Tbsp extra virgin olive oil
½ tsp salt
Black pepper, to taste
Directions:
Finely chop the herbs and green onions. The smaller, the better — this is where the flavor really comes from.
Quarter the cherry tomatoes.
Combine the bulgur, cherry tomatoes, herbs, green onions, lemon juice, olive oil, and salt in a mixing bowl. Stir to combine. Season with black pepper to taste.
Serve immediately or refrigerate for up to 3 days.
