Tabbouleh

For most of us this is a new type of salad, but it's great in the summer when the tomatoes are in season and perfect for those watching our waistlines. This recipe comes from America's Test Kitchen, they suggest to serve it on a crisp romaine lettuce leaf with a wedge of lemon and pita bread.

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Recipe:
3 medium round tomatoes, cored and cut into bite sized pieces about 1/2 inch in size
1/2 c. medium - grind bulgur (any cooked grain will do) ...ideas
1/4 c. lemon juice (about 2 lemons)
6 T. extra-virgin olive oil
1/8 tsp. cayenne pepper
1 1/2 c. chopped fresh parsley
 1/2 c. chopped fresh mint
2 scallions, sliced thin

NOTE:
If your bulgur is not medium grind you may have to pour boiling water over it to soften it up. I also like this recipe with other cooked grains like barley, or  wheat.

In my last years Newsletter April 2017, I talk about preserving lemons. This recipe is a perfect use for those preserved lemons. Rinse off the preserved lemon and use a small amount for the dressing, do not add salt to the dressing, since the preserved lemons have salt.

Directions:

• Toss the tomatoes with the 1/4 tsp. salt in a large bowl. Transfer to a strainer and set the strainer in the bowl and let it sit for about 30 minutes, tossing occasionally. This is to reduce the liquid in the tomatoes.
• Rinse the bulgur with a strainer under cold running water. Drain and put it into a second bow. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from the draining tomatoes. Let the grain stand until soften a bit 30-40 minutes. If you use a different type of grain prepare as directed.
  
• Whisk remaining 2 tablespoons lemon juice, (or use those preserved lemons), olive oil, cayenne, and 1/4 teaspoon salt together in a large bowl. Add the drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until the flavors have blended and the bulgur is tender about 1 hour. Toss right before serving and season to taste with salt and pepper.