Kristina hosts Midweek Morsels on Wednesday and asks us to share a recipe we've tried or made through the week, or just feel like sharing. When the tomatoes in the garden come ripe, I don't do too much with them - mostly toasted tomato sandwiches or bruschetta or adding them to salads. This year I made a few batches of Tabbouleh but since I'm the only one who eats it, I don't make huge amounts. One very hot evening, I ate a light supper of fresh carrots and beans, plus Tabbouleh, on the deck, with a glass of wine.My recipe is pretty vague and is based on a few versions, and was inspired on that particular night by Nan's posting at Letters from a Hill Farm. Her tabbouleh looks very different from mine, and is spelled differently too! Amounts depend on how much you like each ingredient. Sometimes I make it with tons of tomatoes, so the bulger is just barely on the tomatoes. Some recipes call for up to 1 C parsley, some add green onions. There is no one recipe for this salad - improvise.
Tabbouleh
Cover 1 C bulger with water, enough to cover. Let sit until water is absorbed, fluff bulger.
Cut up 2-3 tomatoes or halved cherry tomotoes, 1/2 cucumber, fresh parsley, and mint, depending on how much you like each. Toss into the bulger. Lightly drizzle olive oil and lemon juice over the top, and then stir together. Enjoy!
I've only had that once and it was very bitter.... Is it supposed to be? I'd love to try to make it!
ReplyDeleteNo, it's not supposed to be bitter. I don't like it with tons of parsley, and that might make it bitter. Or a bad ratio of oil and lemon juice?
ReplyDeleteI've never had tabouleh. Yours looks delicious. Don't you love fresh summertime meals. I made something yummy tonight - maybe I'll post the recipe for Midweek Morsels. It'll be my first time to participate.
ReplyDelete