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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.

  • servings: 8

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Ingredients

  • 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

Cook's Note

This salad hardly requires any time to throw together. While the bulgur is softening, the other ingredients can be prepped.

Directions

  1. Step 1

    Place bulgur and water in a medium bowl, and stir. Cover, and let stand for 30 minutes. Drain, pressing lightly to remove excess water.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, June 2008

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