BM# 68-Cooking Carnival: Day 8
Theme of the Week 2: Whole Grains in Salads
Dish: Roasted Tomato Tabbouleh
Continuing with my whole grain salad series, I have a tasty variation to the popular tabbouleh. This roasted tomato tabbouleh recipe is from Meatless cookbook by Martha Stewart.Bulgur is a generally made from wheat kernels that have been cracked and then par-cooked. So it is a quick cooking whole wheat that is great to add to salads, pilafs and even soups. I buy fine bulgur from Turkish grocery — it needs to be stirred into boiling water and left covered, off heat, for 15~20 minutes. By that time all of the water is absorbed and the grains are perfectly cooked. Just fluff it with a fork and use as needed. Fine cracked wheat that is available in Indian stores is a good alternate, but that needs to be cooked longer.What drew me to this recipe is the use of tomatoes. I had a bunch of cherry tomatoes from my backyard that needed to be used up and this seemed like an easy enough recipe to try. Roasting the tomatoes makes them so sweet and delicious.Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs adds much needed flavor.It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.
Roasted Tomato Tabbouleh
- 1 cup Bulgur (Cracked wheat)
- 2 cups Cherry tomatoes (or use 4~6 Plum tomatoes)
- 1 cup Basil Fresh , finely chopped
- 1 cup Mint , finely chopped
- 1 cup Parsley , finely chopped
- 1 clove Garlic , finely minced
- 2 tbsps Sherry Vinegar (or use white wine vinegar)
- 1 tbsp Extra virgin olive oil
- 2 tbsps Green Onions , finely chopped
- 2 tbsps Lemon juice
- To taste Salt Pepper &
- Preheat oven to 425°F.
- Combine chopped herbs in a small bowl.
- Toss the tomatoes with garlic, vinegar and 1tsp olive oil on a rimmed baking sheet. Add 2tbsp of the chopped herbs and mix well. Roast until tomatoes begin to soften and shrivel a little bit, about 12~15 minutes. Let cool.
- Bring 1cup of water to boil, add bulgur and a pinch of salt. Turn off the heat, cover the pan and set aside for 15~20 minutes.
- Add roasted tomato mixture to the cooked bulgur, along with remaining chopped herbs, olive oil, scallions, lemon juice, salt and pepper. Gently toss and serve.