Not your typical tabouli salad, this is chunkier than most and full of luscious tomatoes. It’s a refreshing dish, best made at the height of tomato season.
Yield:
12 to 15 servingsIngredients
Bulgur Mixture:
1 cup uncooked bulgur
3/4 cup boiling water
2/3 cup minced scallions
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
6 tablespoons olive oil
2 tablespoons lemon juice
1-1/2 teaspoons salt
dash of pepper
Tomato Mixture:
2 pounds tomatoes, seeded and diced
1 cup sliced onions
1 cup diced and seeded cucumbers
1/2 cup sliced ripe olives
3/4 cup diced green bell pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup wine vinegar
1/2 cup olive oil
Salt and pepper to taste
cheese and lettuce
12 ounces feta cheese, crumbled
Romaine lettuce or mixed greens
Instructions
In a large bowl, combine the ingredients for the bulgur mixture. Cover and chill for at least 3 to 4 hours or overnight.
In a second large bowl, combine the ingredients for the tomato mixture. Cover and chill for at least 3 to 4 hours or overnight.
To serve, spoon some of the dressing from the tomato mixture over the feta cheese. Line a large salad bowl with the romaine or mixed greens. Combine the bulgur mixture with the tomato mixture and spoon on top of the lettuce. Sprinkle the cheese on top.
