I love tomatoes and cucumbers in the summer, but sometimes you just get tired of regular salads. I had never heard of Tabbouleh until I met my husband. His family is of Lebanese descent and they all make this dish with a few variations. This is my version. It is so easy and fresh herbs are readily available in the summer. Hopefully, they are from your garden too. I like the English cucumber because they have less seeds and you don’t have to peel them, but a peeled and seeded regular one will also do the trick. If you are gluten free, try Quinoa in place of the bulghur wheat.
1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 teaspoons kosher salt
1 cup green onions,finely diced, white and green parts (1 bunch)
1 cup chopped fresh mint leaves
1 cup chopped flat-leaf parsley
1 english cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
1 lemon zested
1 cup feta cheese, crumbled
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt.
Stir, then allow to stand at room temperature for about 1 hour or until all of the liquid is absorbed.
Add the scallions,lemon zest, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well.
Add feta and fold into salad
Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.