Tabbouleh Salad

Friday's good ol' Southern meal was followed by a few day's worth of leftovers. By the time yesterday rolled around I was craving something light, healthy, and whole grainy. Perfectly fitting the bill was a mixed plate of Mediterranean dishes that included hummus, roasted eggplant and red pepper, herbed feta, pita, and tabbouleh.

Surprisingly easy to make, tabbouleh is refreshing while still being satisfying.

1 cup course bulgur wheat
1 red onion
12 cherry tomatoes*
1 bunch parsley
1/2 bunch mint,
1/4 cup plus 1 teaspoon olive oil
Zest and juice from 1 lemon
Salt and pepper

To cook the bulgur, toast the grain in a pan with 1 teaspoon of olive oil. It’s done when it gives off a slightly nutty smell, which takes about 2 minutes on high heat. Add 1 and 1/2 cup of boiling water, cover, and simmer for 30 minutes. Remove from heat and allow to cool slightly.

Meanwhile, prepare the vegetables by finely dicing the onion, quartering the tomatoes, and chopping the herbs.

Place the cooked bulgur in a bowl. Add olive oil, lemon zest, and lemon juice. Season with salt and pepper. Add tomatoes and herbs and toss. Adjust seasoning if necessary.

* I love cherry tomatoes because they are so sweet all year long, but you can use any tomatoes you want. Whatever you choose, though, should be chopped into bit-sized pieces.