Wednesday, August 7, 2013


I love summer.  The sun, fun in the pool, lake time, and the infamous summer vacations.  Probably one of my favorite things about summer is the garden.  It's like having a produce department in my own back yard.  I love being able to walk out my back door and go grab a tomato, cucumber, pepper, or whatever else I need, walk back in and rinse it off and use it.  Talk about fresh from the garden! 
Since I have so many fresh veggies and herbs outside my door I love to take advantage of them and utilize them as much as I can.  I enjoy finding recipes that will allow their natural flavors to really shine through.  Tabouleh salad is a great way to utilize various vegges and herbs and allow their natural flavors to really shine. 
I honestly can't remember the first time I had tabouleh but I do remember falling in love with it instantly.  It's light, refreshing and packed full of flavor.  This is the type of recipe that is perfect for these hot summer days; it's filling without weighing you down.  Fresh tomatoes, cucumbers, green onions, a good amount of fresh parsley as well as some cilantro, and it's all topped off with a hefty dose of lemon juice.  This is one of those recipes that makes quite a bit and gets better the longer it sits.  It's perfect for those summer gatherings since it goes with practically anything and can serve a lot of people.  It's also great for picnics or trips to the lake, make it the day before then put it in a sealed container and pop it in the ice chest and you're set!   I could make a meal out of this alone, but it would be the perfect side to some grilled chicken or kabobs.  If you're looking for a light and refresing recipe that screams summer, well here ya go!  


1 Cup fine bulgar wheat
1/2 Tsp salt
3 Cups cold water
Juice of one lemon, divided
2 Cloves garlic, minced
1/2 Cup extra virgin olive oil
1 English cucumber (or 2 cucumbers, seeds removed) cut into 1/4 inch pieces
2 Medium tomatoes, seeds and finely chopped
2/3 Cup flat leaf parsley, chopped
1/2 Cup Cilantro, chopped
2 Scallions, sliced (whites and greens)


Combine cold water, juice of half a lemon, and bulgar in a large bowl and allow to set for 2 hours.

Drain the bulgar and squeeze to remove any excess liquid.

Place bulgar in a large bowl and combine with the remaining ingredients.  Stir to combine.  Place in the refrigerator and allow to chill for at least 2 hours.  Taste, adjust seasonings if needed.

Recipe source: adapted from Bon Appetit

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