Cucumber Tomato Tabbouleh

Summertime always means lots of fresh vegetables and at my parents place especially lots of cucumbers. I also get lots of cucumbers in my CSA box so I’m always trying to think of ways to use them. Pair this with the fact I really really like bulgur and the flavors or tabbouleh but don’t really like parsley and well my Cucumber Tomato Tabbouleh was born. I make this salad off the cuff most of the time, tasting it to see how much lemon juice I want, looking at the texture for the amount of oil, and cutting vegetables until I think they are proportional to the bulgur. However, my mom wanted an actual recipe so this is my best guess on actual measurements.

  • 1 cup Bulgar (I like Bob’s Red Mill)
  • 1 cup Cherry or grape tomatoes halved or 1 – 1 1/2 fresh tomatoes diced
  • 3-4 Finely chopped peeled small cucumbers. If you have big seedy ones remove the seeds
  • 1/2 tsp Salt
  • 4 tbs Olive oil
  • 4 tbs Lemon juice

Follow the package directions for preparing bulgar using the soaking method. In the case of the brand I use this means placing 1 cup Bulgur in bowl. Pouring 1 cup boiling water over Bulgur and letting stand for 1 hour. Draining any excess liquid.

Mix bulgar together with all the other ingredients. Cover and refridgerate for at least 1 hour. Longer if possible to allow the flavors to blend. If salad is too dry additional oil and lemon juice can be added in even proportions

One Comment

  1. Pingback: Lamb kibbeh patties | Food Hackery

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.