Tabbouleh With Fennel And Tomatoes
This refreshing tabbouleh salad is a vibrant and irresistible combination of flavors and textures. The nutty bulgur is tossed with crunchy cucumber, aromatic fennel, juicy cherry tomatoes, and a medley of fresh herbs, all dressed in a zesty garlic and lemon vinaigrette. Perfect for a light and satisfying meal or a tasty side dish, this tabbouleh is sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 1/3 bulgur
- Kosher salt
- 1 small garlic clove, finely grated
- 1/2 extra-virgin olive oil
- 1/4 fresh lemon juice
- Freshly ground black pepper
- 1/2 English hothouse cucumber, chopped
- 1/2 large fennel bulb, chopped
- 4 scallions, thinly sliced
- 1 1/2 small cherry tomatoes (such as Sun Gold), halved
- 1 finely chopped fresh mint
- 3/4 finely chopped fresh flat-leaf parsley
- 1/2 finely chopped fresh dill
Instructions
- Cook bulgur in a large pot of boiling salted water, stirring occasionally, until al dente, 10â15 minutes. Drain well, transfer to a large bowl, and let cool completely.
- Meanwhile, whisk garlic, oil, and lemon juice in a small bowl; season vinaigrette with salt and pepper.
- Add cucumber, fennel, scallions, tomatoes, mint, parsley, dill, and vinaigrette to bulgur and toss to combine; season with salt and pepper.
- DO AHEAD: Tabbouleh can be made 6 hours ahead. Cover and chill.
Yield
6 Servings
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