Tabbouleh with Heirloom Tomatoes and Zucchini

Name: Tabbouleh with Heirloom Tomatoes and Zucchini
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup Bulgar wheat; 1 1/2 cups boiling water; The juice of 1 lemon; 1/4 cup olive oil; 1 teaspoon salt, divided; 5-7 scallions, diced (use both the white and green parts); 1 young zucchini (about 8 inches in length), diced; Fresh, coarsely-chopped mint leaves -- enough to equal 1 cup; Fresh, coarsely-chopped flat-leaf parsley -- enough to equal 1 cup; Grinds of black pepper; 1 dozen (or more) heirloom cherry tomatoes, cut in half through stem ends

www.agardenforthehouse.com

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Prep Time: 10

Total: 10

Servings: 2.5

Tabbouleh with Heirloom Tomatoes and Zucchini

Instructions

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Step 1

Tip the Bulgar wheat into a large bowl. Stir in the boiling water, lemon juice, olive oil, and 1/2 teaspoon salt. Let sit at room temperature for 1 hour.

Step 2

Add the scallions, zucchini, mint, parsley, 1/2 teaspoon salt and grinds of black pepper to the wheat mixture. Stir well. Then, using a spatula, gently fold in the halved cherry tomatoes.

Step 3

Cover the salad, pop it in the refrigerator, and let it chill for at least 1 hour. Taste to correct seasonings.

Step 4

Serve cold, along with goblets of Cabernet Sauvignon or Pinot Noir, and wedges of pita bread.

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