Tabbouleh with Red and Gold Tomatoes
A topping of red and gold tomatoes makes for a beautiful version of this parsley-flecked whole-grain salad.
- 1 cup bulgur wheat
- 2 cups boiling water
- 2 cups loosely packed fresh flat-leaf parsley, finely chopped
- 1 cup loosely packed fresh mint leaves, finely chopped
- 4 scallions, finely chopped (1/3 cup)
- 1 small red onion, finely chopped (3/4 cup)
- 1/2 cup peeled and diced English cucumber
- 1/3 cup fresh lemon juice (from 2 lemons)
- 2/3 cup plus 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 medium shallot, peeled and finely chopped
- 2 teaspoons Dijon mustard
- 1/4 cup red-wine vinegar
- 1 head Bibb lettuce, leaves separated
- 1 pound (1 1/2 pints) assorted small tomatoes (cherry, grape, or teardrop), halved
- 3/4 teaspoon salt
Place bulgur and water in a medium bowl, and stir. Cover, and let stand for 30 minutes. Drain, pressing lightly to remove excess water.
Return bulgur to bowl. Stir in parsley, mint, scallions, onion, cucumber, lemon juice, and 3 tablespoons oil. Season with pepper and 3/4 teaspoon salt.
Combine shallot, mustard, vinegar , and 1/2 teaspoon salt in a bowl. Pour in remaining 2/3 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Arrange lettuce on a large platter, and pile tabbouleh on top. Toss tomatoes with 1/4 cup dressing, and arrange on top of tabbouleh. Drizzle another 1/4 cup dressing over tomatoes, and season with pepper. Serve with remaining dressing on the side.