Tabbouleh with Roasted Cherry Tomatoes

In this recipe, cherry tomatoes are roasted then allowed to cool before being tossed with cucumber and herbs to make a refreshing side dish (or main) that’s perfect for a hot day.  The tomatoes take on an wonderful sweet flavor when roasted which pairs well with the cool cucumber and fragrant herbs.  The dish will improve if the tabbouleh sits in the refrigerator for a few hours or overnight.  I served this with a pan seared cod and snap peas.  DSC_0465

What to buy (serves 5-6):

  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup lemon juice (2 lemons)
  • olive oil
  • salt and pepper, to taste
  • 2 cups cherry tomatoes
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, minced
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 cucumber, unpeeled, diced

What to do:

  • place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice,  3 tablespoons olive oil, and 1 1/2 teaspoons salt
  • stir, then allow to stand at room temperature for about 1 hour
  • toss tomatoes with garlic, vinegar, 2 tablespoons olive oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes, let cool
  • add the scallions, remaining herbs, cucumber, roasted tomatoes and mix well



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