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Recipe

Tabbouleh Salad with Roasted Tomatoes

Mark Thomas

Servings: four to six.

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

Ingredients

For the tomatoes:

  • 3 lb. ripe medium tomatoes, halved and gently seeded
  • 3 Tbs. olive oil
  • Salt and freshly ground black pepper

For the salad:

  • 1/3 cup fine bulgur wheat
  • 1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
  • 1/4 cup olive oil
  • 1-1/2 cups finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint
  • 2 Tbs. minced scallion (white and green parts)
  • 1 Tbs. finely minced garlic
  • 3 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest

For the garnish:

  • 1/4 cup toasted pine nuts
  • Fresh mint sprigs

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 260
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 0
      Sodium (mg): 420
      Carbohydrates (g): 20
      Fiber (g): 5
      Protein (g): 5

Preparation

  • To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)
  • To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.
  • To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Reviews

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Reviews

  • Bagni | 06/14/2014

    Loved the unusual twist of oven dried tomatoes in this tabbouleh. YUM!

  • ndchef | 09/09/2012

    where's the recipe? It doesn't come up

  • cookiegirl52 | 06/23/2009

    Sorry to say, we really didn't love this one.

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