ChezCindy: Tabbouleh Herb & Vegetable Salad

 Tabbouleh Herb & Vegetable Salad

A traditional tabbouleh recipe would not include the vegetables and cheese that I added to this bulgur wheat grain salad.  I have taken liberties with tradition to make this a substantial and tasty side dish for summer picnics or Sunday brunch with friends and family.  The salad can easily be turned into a main course by adding grilled chicken or shrimp.  Or keep it vegetarian by adding chickpeas.  Either way, this salad comes together quickly with no cooking. 

Tabbouleh Herb & Vegetable Salad
1 cup bulgur wheat
1 1/2 cup boiling water
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat leaf parsley
1 "English" cucumber
2 cups cherry tomatoes
1 cup diced yellow or orange pepper
6-ounces feta cheese

Vinaigrette Dressing
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
5 grinds of black pepper
6 tablespoons olive oil

Place the bulgur wheat into a large bowl.  Pour the boiling water over the bulgur; add 1 teaspoon kosher salt and the lemon juice.  Stir to combine.  Cover with plastic wrap and allow to stand at room temperature for about 45 minutes. 

To make the vinaigrette:  Place the Dijon mustard and honey in a small bowl.  Add the kosher salt, a few turns of ground black pepper; whisk to combine.  Add the red wine vinegar; whisk together.  Slowly drizzle in the oil while whisking vigorously. 

Prepare the vegetables and herbs:  Slice the cucumber in half lengthwise.  Using the edge of a spoon, scrape out the seeds. Cut the cucumber into 1/2 in pieces.  Cut each cherry tomato in half.  Dice the pepper into 1/2 inch pieces.  Chop the green onions and herbs. 

Once the bulgur wheat has absorbed the water, add the prepared vegetables/herbs to the bulgur.  Add half of the prepared vinaigrette.  Dice or crumble the feta cheese; add to the bulgur.  Gently stir to combine.  Season to taste with additional salt and black pepper.  Serve at room temperature.