Mint Tabbouleh With Sweet 100s
This lovely bulgur salad is a vibrant dish bursting with fresh flavors. The nutty texture of the bulgur combines harmoniously with juicy cherry tomatoes, crisp cucumber, and fragrant mint, all tossed in a zesty lemon-olive oil dressing. Perfect for a light and refreshing meal or as a colorful side dish at your next gathering. Enjoy the bright and satisfying flavors of this salad!
— Constant Cookbook
Ingredients
- 1 cup bulgur
- 1 cup water
- 2 cups Sweet 100 cherry tomatoes
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. balsamic or aged red wine vinegar
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup packed fresh mint leaves, coarsely chopped
- 1/2 cup seeded and chopped English cucumber
- 1/3 cup thinly sliced green onions
Instructions
- Put the bulgur in a bowl. In a small saucepan over high heat, bring the water to a boil. Pour the boiling water over the bulgur, cover the bowl tightly with aluminum foil and let stand for 30 minutes.
- Meanwhile, stem the cherry tomatoes and cut about 1 cup of them in half. In a large bowl, whisk together the lemon juice, olive oil, vinegar, the 1/4 tsp. salt and a few grindings of pepper. Stir in the halved and whole tomatoes.
- Drain any remaining water from the bulgur and add the bulgur to the tomato mixture along with the mint, cucumber and green onions. Season with salt and pepper and serve immediately, or cover and refrigerate for up to 1 day. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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