A tabbouleh-style salad of bulgur with grape tomatoes and halloumi cheese captures culinary essences of the Middle East and Greece.

Martha Stewart Living, May 2006




For the dressing
For the salad


Instructions Checklist
  • 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.