What to Read Next

One Tasty Tabbouleh (Hi, Tomatoes)

July 24, 2014

One Tasty Tabbouleh (Hi, Tomatoes)

July 24, 2014

Rochelle Bilow

Photo credit: Peden + Munk

Tabbouleh is really all about the veggies. So with plenty of green cabbage, sweet onion, and bite-size tomatoes, you won’t feel too badly about a bit of bulgur wheat scattered throughout. In fact, you’ll feel great about it—it’s a darn good salad.

SEE MORE: 7 Fried Chicken Mistakes You’re Making, and How to Avoid Them

TOMATO AND CABBAGE TABBOULEH
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Ingredients:

  • 1 cup bulgur (not quick-cooking)
  • ½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
  • Kosher salt

Preparation

Place bulgur in a large bowl and add 1½ cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes. Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.

More from Bon Appetit:
25 Tomato Recipes for the Height of the Season
Common Quick Pickling Mistakes 
The Best Ultimate Classic Perfect Recipes
21 Peach Recipes Perfect for Summer

14 Maine-Inspired Recipes for Lobster, Chowder, Blueberries and More