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Tabbouleh
with Heirloom Cherry Tomatoes, Manchego Cheese & Champagne Vinegar
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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- Est. Cals/serving
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Bulgur is a magically quick-cooking grain made by parboiling and drying hulled wheat grains, not to be confused with cracked wheat, its slower-cooking counterpart. The textured grain also absorbs a ton of flavors from the ingredients you mix with it and is the centerpiece of the parsley-filled Middle Eastern dish known as tabbouleh, which inspired this salad.
Get Cooking
fresh
ingredients
Title
-
1 cup Bulgur
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2 Persian Cucumbers
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8 oz Heirloom Cherry Tomatoes
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1 clove Garlic
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1 large bunch Parsley
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1 Red Onion
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2 Tbsps Champagne Vinegar
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2 oz Manchego Cheese
tried-and-true
kitchen tools
step-by-step
instructions
1
Cook the bulgur:
Heat 1 medium pot and 1 small pot of water to boiling on high. Add a big pinch of salt to the medium pot. When the medium pot boils, add the bulgur and cook 12 to 13 minutes, or until it’s cooked through but still a little chewy. Using a fine strainer, drain the bulgur thoroughly to get it as dry as possible.
2
Prepare your ingredients:
While the bulgur cooks, wash and dry the fresh produce. Peel and small dice the cucumbers. Use the tip of a small paring knife to make an x shape in the skins of the tomatoes. Peel and mince the garlic, smashing until it resembles a paste. Roughly chop the parsley leaves. Peel and mince the red onion.
3
Blanch & peel the tomatoes:
Fill a bowl with ice water. Add the tomatoes to the small pot of boiling water and cook for just 1 minute. With a slotted spoon, transfer the tomatoes to the bowl of ice water. With your fingers or a paring knife, peel off the tomatoes’ skins. Place the peeled tomatoes in a small bowl, drizzle with a little olive oil,
and season with salt.
4
Make the salad:
In a large bowl, combine the bulgur, cucumbers, champagne vinegar, and garlic. Add most of the parsley leaves and minced onion. (Save any remaining onion for another use. Save some parsley for garnish.) Drizzle in a little olive oil and season with salt and pepper to taste.
5
Plate your dish:
Divide the salad between 2 plates or bowls. Place the peeled tomatoes on top of each. Use a vegetable peeler to shave the Manchego cheese over the tops of the salads. Garnish with the remaining parsley. Enjoy!
1
Cook the bulgur:
Heat 1 medium pot and 1 small pot of water to boiling on high. Add a big pinch of salt to the medium pot. When the medium pot boils, add the bulgur and cook 12 to 13 minutes, or until it’s cooked through but still a little chewy. Using a fine strainer, drain the bulgur thoroughly to get it as dry as possible.
2
Prepare your ingredients:
While the bulgur cooks, wash and dry the fresh produce. Peel and small dice the cucumbers. Use the tip of a small paring knife to make an x shape in the skins of the tomatoes. Peel and mince the garlic, smashing until it resembles a paste. Roughly chop the parsley leaves. Peel and mince the red onion.
3
Blanch & peel the tomatoes:
Fill a bowl with ice water. Add the tomatoes to the small pot of boiling water and cook for just 1 minute. With a slotted spoon, transfer the tomatoes to the bowl of ice water. With your fingers or a paring knife, peel off the tomatoes’ skins. Place the peeled tomatoes in a small bowl, drizzle with a little olive oil,
and season with salt.
4
Make the salad:
In a large bowl, combine the bulgur, cucumbers, champagne vinegar, and garlic. Add most of the parsley leaves and minced onion. (Save any remaining onion for another use. Save some parsley for garnish.) Drizzle in a little olive oil and season with salt and pepper to taste.
5
Plate your dish:
Divide the salad between 2 plates or bowls. Place the peeled tomatoes on top of each. Use a vegetable peeler to shave the Manchego cheese over the tops of the salads. Garnish with the remaining parsley. Enjoy!
Tips from Home Chefs
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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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