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Tomatoey Tabbouleh

Tomatoey Tabbouleh

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Tabbouleh is a Levantine salad that’s parsley-centric, with bulgur, tomatoes, allium, lemon juice, olive oil and sometimes cucumbers in important but supporting roles. For this version, we shifted the flavor and color balance by upping the amount of tomatoes. Our secret for toothsome tabbouleh is to slightly under-hydrate the bulgur with boiling water before combining with the other ingredients. The bulgur soaks up the tomatoes’ juices, resulting in both better flavor and a drier, fluffier texture. We season our tabbouleh generously with sumac, the ground dried berries of the sumac plant. The deep-red powder has a tart, subtly fruity, wholly unique flavor. Look for it in well-stocked grocery stores, spice shops or Middle Eastern markets. You will need about 2 bunches of flat-leaf parsley for this recipe, and be sure to dry it thoroughly after washing to prevent the parsley from becoming soggy when chopped.

Tip

Don’t use medium or coarse bulgur, as it won’t hydrate and soften properly. Fine bulgur is key. Don’t use plum tomatoes. They tend to be dry and won’t release juices for the bulgur to absorb, so the grain will remain al dente instead of fully plumping and softening.

Ingredients
  • ½

    cup boiling water

  • ½

    cup fine bulgur

  • 1 ½

    teaspoons ground sumac, plus more as needed

  • Kosher salt and ground black pepper

  • 1

    pound ripe tomatoes, cored and diced

  • 1

    tablespoon lemon juice

  • 1

    large or 2 small shallots, minced

  • ½

    teaspoon ground allspice

  • 4

    cups lightly packed fresh flat-leaf parsley, finely chopped

  • ¼

    cup extra-virgin olive oil

Step 1

In a medium bowl, stir together the boiling water, bulgur, sumac and ¼ teaspoon salt. Cover and let stand for 10 minutes, then fluff with a fork.

Step 2

In a large bowl, stir together the tomatoes, lemon juice, shallot, allspice and ½ teaspoon salt. Add the bulgur and stir to combine. Let stand another 5 minutes.

Stir in the parsley and oil. Taste and season with salt, pepper and additional sumac.

Step 3

Chopped fresh mint OR dill OR both

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