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Tabbouleh Fill 1 Created with Sketch.

with Heirloom Cherry Tomatoes, Manchego Cheese & Champagne Vinegar

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.

fresh
ingredients
Tabbouleh with Heirloom Cherry Tomatoes, Manchego Cheese & Champagne Vinegar
Title
  • 1 cup Bulgur
  • 2 Persian Cucumbers
  • 8 oz Heirloom Cherry Tomatoes
  • 1 clove Garlic
  • 1 large bunch Parsley
  • 1 Red Onion
  • 2 Tbsps Champagne Vinegar
  • 2 oz Manchego Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Cook the bulgur:
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.
Prepare your ingredients:
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.
Blanch & peel the tomatoes:
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.
Make the salad:
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.
Plate your dish:
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

About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the bulgur:
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.
Prepare your ingredients:
Blanch & peel the tomatoes:
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.
Make the salad:
Plate your dish:
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!