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Roasted Tomato Tabbouleh is a flavorful and delicious salad that is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.


Servings

4 serving

Total time

50 minutes

Cuisines

Middle eastern


Ingredients

  • 1 cup bulgur ((Cracked wheat))
  • 2 cups cherry tomatoes ((or use 4~6 Plum tomatoes))
  • 1 cup basil (Fresh , finely chopped)
  • 1 cup mint (, finely chopped)
  • 1 cup parsley (, finely chopped)
  • 1 clove garlic (, finely minced)
  • 2 tbsps sherry vinegar ((or use white wine vinegar))
  • 1 tbsp extra virgin olive oil
  • 2 tbsps green onions (, finely chopped)
  • 2 tbsps lemon juice
  • to taste Salt Pepper (&)


Method

  1. Preheat oven to 425°F.
  2. Combine chopped herbs in a small bowl.
  3. Toss the tomatoes with garlic, vinegar and 1tsp olive oil on a rimmed baking sheet. Add 2tbsp of the chopped herbs and mix well. Roast until tomatoes begin to soften and shrivel a little bit, about 12~15 minutes. Let cool.
  4. Bring 1cup of water to boil, add bulgur and a pinch of salt. Turn off the heat, cover the pan and set aside for 15~20 minutes.
  5. Add roasted tomato mixture to the cooked bulgur, along with remaining chopped herbs, olive oil, scallions, lemon juice, salt and pepper. Gently toss and serve.

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