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Tabbouleh
with Heirloom Cherry Tomatoes, Manchego Cheese & Champagne Vinegar
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.
Tools from the Test Kitchen
Ingredients
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1 Cup Bulgur
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2 Persian Cucumbers
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8 Ounces 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 Tablespoons Champagne Vinegar
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2 Ounces Manchego Cheese
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