Tabbouleh, a parsley-rich grain-based salad, is a staple in Middle Eastern cuisine. I love adding some char to the vegetables to give this fresh and vibrant salad added depth of flavor. Serve at room temperature or chilled.
Serves | 4 to 6 |
- 1 pint cherry tomatoes, halved
- ½ medium red onion, finely diced
- 2 cups fresh cauliflower florets, finely diced
- 4 Tbsp olive oil, divided
- salt and freshly ground black pepper, to taste
- zest and juice from 2 lemons
- 1 bunch fresh mint, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 tsp honey
- 1 Tbsp sherry vinegar
- 1 cup cooked bulgur
- 2 Persian cucumbers, finely diced
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| Preparation | Heat wood-fired oven or grill to between 750°F and 900°F using oven gauge or a digital laser infrared thermometer.
In a large mixing bowl, toss cherry tomatoes, onion and cauliflower with 2 tablespoons olive oil. Season with salt and pepper to taste. In a separate mixing bowl, add next 5 ingredients and stir to combine; set aside.
Add 1 tablespoon olive oil to a cast-iron skillet and place in hot oven or on grill. When skillet starts to smoke, remove from heat and add cherry tomato mixture. Return to heat, placing skillet as close to the fire as possible; cook for 5 minutes. Turn skillet so alternate side sits close to fire; cook 4 to 5 minutes more. Remove from heat; let cool for 5 minutes.
In a large mixing bowl, combine roasted vegetables with lemon-herb mixture. Add cooked bulgur, raw cucumber and remaining oil; toss to combine. Season with salt and pepper to taste and serve.