Tabouli Salad
By Yankee Magazine|May 23 2002|
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 servings
Ingredients
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.
LOVED IT! And it’s been through 3 major dinner parties with receipe requests at every one.