This simple salad has become a global celebration. I have seen all kinds of tabbouleh. Some should no longer be called tabbouleh, as it has moved away so much from the original Levant recipe. Regardless, tasty. This version is my tabbouleh. It is closest to the Lebanese style, due to being very green and using less bulgur. With a bit of a twist, filling it in small tomatoes for individual serving really becomes a beautiful presentation at a dinner table.
Ingredients:
- 2 large bunches parsley, finely chopped leafy parts and tender stems
- 4 scallions, thinly chopped
- 1/4 cup fresh mint, finely chopped leaves only
- 2 large lemons, juiced
- 1/4 cup fine extra virgin olive oil
- 1/4 cup fine (#1) bulgur
- Salt to taste
- 12-14 tomatoes with vines (choose the smaller ones with vines)
Instructions:
- Place the dry bulgur in a bowl and add hot water, covering it with one inch above for 15 minutes. Drain and ensure all water is removed, then transfer it to a large salad bowl.
- Cut the top of each tomato 1/4 inch and save the top without removing the stem. Use a very small spoon to scoop out the seeds, rib, and pulp, making its hollow shell. Ensure the shells are clean and dry and set aside. Chop some of the pulp with its juices and pour it over the bulgur.
- Add all the remaining ingredients to the bulgur and mix well.
- Sprinkle some salt inside the tomato shells. Using a small spoon, fill the tabbouleh gently into each tomato shell, pressing down with your fingertip to ensure the surface of each tomato is clean. Add the lids back and serve as an appetizer on each plate.
