Missing salads in the winter. This is what I would call a “hearty” salad, with the chewy bulgur wheat and lush herbs. Easy to make, and I added some grilled chicken from Trader Joe’s that I cut up.
Tabbouleh (by Chef Jim Coleman)
1 cup bulgur wheat
3 medium tomatoes, finely chopped (I used a pint of grape tomatoes, chopped)
3/4 cup chopped fresh parsley
4 tablespoons fresh lemon juice
1 1/2 teaspoons salt
4 tablespoons extra virgin olive oil
1 1/2 teaspoons finely chopped fresh mint
Place the bulgur wheat in a bowl and pour in enough hot water to cover it completely. Let it soak for 20 minutes, then drain in a colander lined with a double thickness of dampened cheesecloth.
Wrap the bulgur in the cheesecloth and squeeze it until all the extra moisture is removed.
Put the bulgur in a dry bowl and add the tomatoes, parsley, lemon juice, and salt, and toss gently but thoroughly with a fork.
Just before serving, stir in the olive oil and mint and taste for seasoning. Makes 4 – 6 servings.