Parsley is the main event here, not an afterthought scattered on top of a grain salad. Charring the tomatoes first adds smoke and turns their juices into a sharp, lemony dressing that carries the whole bowl.
Charred Tomato Tabbouleh
Ingredients
- 1 large bunch parsley picked and chopped
- 1 large bunch mint picked and chopped
- 30 g bulgur wheat fine
- 300 g cherry tomatoes
- 2 spring onions greens only, sliced
- 1 clove garlic
- 1 lemon
- extra virgin olive oil
- salt
Instructions
- Preheat the broiler or your oven’s overhead grill to its highest setting.
- Place the tomatoes on a foil-lined baking tray. Season lightly with salt and olive oil, then place under the broiler.
- Soak the fine bulgur in a small bowl with 50ml water for 10 minutes.
- Char the tomatoes for 5 minutes, shaking the tray to colour them evenly. Continue for another 5 minutes, or until well charred.
- Combine the sliced spring onion and grated garlic with the juice of half the lemon, a generous glug of olive oil, and a small pinch of salt in a mixing bowl.
- Strain the soaked bulgur and add it to the bowl, along with the charred tomatoes and their juices.
- Once everything has cooled, add the chopped herbs and stir to coat evenly.
- Season to taste with more lemon juice, olive oil, and salt. Tabbouleh should be sharp and bright, with plenty of lemon. Serve at room temperature.
Equipment
- Chef’s Knife
- Chopping board
- Mixing Bowl
- Baking Dish
- Microplane grater
Recipe Notes
From the Chef
Tabbouleh gets a bad reputation because most versions are backwards, mostly bulgur with a few herbs on top. Real tabbouleh flips that ratio: parsley is the salad, bulgur is the supporting ingredient.
Don’t skip the charring step. Those blistered tomato juices are doing the job a separate vinaigrette would normally do.