I entertained a philosophical debate about what makes tabbouleh, tabbouleh. Is it the fluffy salted bulgar wheat? Is it the heavy handed chopped parsley? Is it the cucumbers? It might be the cucumbers. Will roasted zucchini pass as cucumber? Will the sweetness of fresh apricots compliment the savory? Is this even tabbouleh at all?
A lot of questions. All in my own head. All whilst waiting for my kettle of water to boil for my first cup of coffee. Chilllll. I have no chill.
(I always love an excuse to use the worse whilst.)
Here is a fresh summer salad. Call it what you will. Tabbouleh. Wheat salad with fruit. Consider it with a side of fresh spinach and hard boiled eggs.
In related news: Red Grape and White Peach Tabbouleh. Also supremely delicious.
I started by roasting zucchini. Lightly oiled. Generously salted and peppered.
I like some crunch in my wheaty salads.
Pistachios would be lovely. They always are. I added walnuts because they’re more buttery delicious!
Here’s the base of our tabbouleh salad. It’s bulgar wheat.
Bulgar wheat is cracked wheat that is cleaned, par-boiled and dried. It cooks up quick and wholesome.
Fruit and herbs. Everything should have the freshness of herbs and the sweetness of fruit. It’s a thumbs-up balance.
Roasted and ready for assembly.
Here’s our bowl of healthy and goodness.
Everything is tossed with olive oil, balsamic vinegar, and shaved salty cheese (Parmesan, Ricotta Salata… that sort).
Toss and season with more salt, pepper, and fresh lemon juice to your taste preferences.
I think more is more.
A very fine lunch that will turn into a very fine dinner and likely a very fine breakfast the next morning. I tend to eat the same thing until it’s aaalll gone. Summer salad (I’m still going to call it tabbouleh) with iced tea. Let’s live it!
- 1 1/2 cups dried bulgar wheat
- 3 cups water
- 2 green zucchini, sliced into rounds
- olive oil
- sea salt and fresh cracked black pepper
- 1/2 cup coarsely chopped fresh parsley
- 1/3 cup coarsely chopped walnuts
- 1/3 cup sliced green onions
- 2 garlic cloves, minced
- 2 ripe apricots, pitted and sliced
- 3 tablespoons balsamic vinegar
- olive oil, to taste (I used about 1/4 cup)
- juice and zest of 1 lemon
- salt and pepper to taste
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place zucchini on pan in a single layer. Drizzle with olive oil, salt and pepper. Bake for 12 minutes. Remove from the oven, flip each zucchini and bake for another 8 minutes.
- Remove from the oven and allow to cool to room temperature.
- In a medium saucepan over medium heat, bring bulgar and water to a boil. Salt. Cover and lower heat. Boil until bulgar is softened, about 12 minutes. Drain off any excess water and allow to sit, uncovered until slightly cooled.
- When ready to assemble the salad, combine bulgar and roasted zucchini. Add parsley, walnuts, green onions, garlic, apricot slices, vinegar, olive oil, lemon zest and juice. Season with salt and pepper to taste.
- Cover and allow to rest in the refrigerator until chilled through.