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Roasted-Tomato Tabbouleh

Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.

  • Servings: 4
  • Yield: makes about 4 cups
Roasted-Tomato Tabbouleh

Source: Martha Stewart Living, June 2007


  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
  • 1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
  • 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
  • 4 plum tomatoes (10 ounces total), cut into wedges
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 scallions, white and pale-green parts only, thinly sliced
  • Juice of 1 lemon
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste


  1. Preheat oven to 425 degrees. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.

  2. Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.

  3. Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.

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