Food & Cooking Recipes Salad Recipes Middle Eastern Composed Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email A tabbouleh-style salad of bulgur with grape tomatoes and halloumi cheese captures culinary essences of the Middle East and Greece. Ingredients For the dressing ¼ cup fresh lemon juice 2 garlic cloves, minced ⅛ teaspoon ground cinnamon Coarse salt and freshly ground pepper 6 tablespoons extra-virgin olive oil For the salad 1 cup bulgur wheat 1 cup boiling water 1 ¾ cups fresh flat-leaf parsley leaves 1 ½ cups grape tomatoes, halved 2 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 ¼ cups fresh curly-leaf parsley leaves ½ medium red onion, halved and cut into thin half-moons ¼ cup fresh mint leaves, finely chopped 2 scallions, white and pale-green parts only, thinly sliced 1 package (10 ounces) halloumi cheese, cut into ¼-inch-thick slices Lemon wedges, for serving Directions Make the dressing: Whisk lemon juice, garlic, and cinnamon in a bowl; season with salt and pepper. Gradually add oil, whisking until emulsified. Set aside. Put bulgur into a large heatproof bowl. Pour in boiling water. Cover with plastic wrap, and refrigerate 30 minutes. Finely chop 1/2 cup flat-leaf parsley. Stir with tomatoes, oil, and 1/4 teaspoon salt in a bowl; season with pepper. Set aside. Stir 1 cup flat-leaf parsley, 1 cup curly-leaf parsley, the onion, and 3 tablespoons dressing in a bowl. Set aside. Finely chop the remaining 1/4 cup flat-leaf parsley and 1/4 cup curly-leaf parsley. Stir into bulgur. Stir in mint, scallions, and 5 tablespoons dressing. Set aside. Heat a nonstick medium skillet over medium-high heat. Add cheese, and cook, flipping once, until golden brown, 2 to 4 minutes per side. Assemble the salad: Place 2 cheese slices on each of 4 plates. Arrange 1/3 cup tomato mixture, a heaping 1/2 cup bulgur mixture, and 1 cup parsley-onion mixture on each plate. Serve with lemon wedges. Rate it Print