ingredients
all
3 whole tomatoes
medium-sized, cored and cut into 1/2-inch pieces
1/4 tsp salt
2 tbsp lemon juice
2 tbsp tomato water
2 tbsp lemon juice
6 tbsp extra-virgin olive oil
1/4 tsp cayenne pepper
adjust to taste
1/4 tsp salt
1 1/2 cups parsley
chopped
1/2 cup mint
chopped
2 whole scallions
sliced thin
1/3 cup bulgur
medium-grind
cookware
We have been a fan of tabouleh since we first tasted it in college, so we were delighted when we saw that Cook's Illustrated published a recipe for it. The flavors for this recipe are perfect - tangy and fresh. The well-seasoned bulgur adds the subtlest chew to the texture. The recipe is easy to make, but requires some lead time for tomato draining and bulgur soaking. Plan to start about 2 hours in advance.
1
Toss the tomatoes and 1/4 teaspoon of salt in a large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.
2
Rinse the bulgur in fine-mesh strainer under cold running water. Drain well and transfer to medium bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from the draining tomatoes. Let stand until grains are beginning to soften, 30-40 minutes. Reserve any remaining tomato water.
3
Whisk remaining 2 tablespoons of lemon juice, oil, cayenne, and salt together into the large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with salt and pepper to taste, and serve immediately.
notes
With the tomato cores and leftover tomato water, I make myself a small summer mary with gin, some lemon, and maybe worcestershire sauce. The gin seems to be a better match than vodka for the tomato water since its flavor is more delicate and floral.