Tabbouleh

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I've made this for several parties and it's always a hit! Everyone asks me for the recipe and I tell them that it's the Barefoot Contessa! I use less salt also but the cherry tomatoes are what makes it for me! So sweet and lots of them!

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I wish I had read the comment section before making this recipe. Typically, I salt to taste. However, because this recipe used specific measurements for the salt I went with the recipe - and in the end ended up throwing out the entire dish. Had I been making this any night of the week, it wouldn't have upset me so much. But this was not the case. I had guest coming for dinner, and no time to remake the salad. It was a huge waste of time, money and very frustrating.

I'm rating it one, because for people who may not come and read the comments - this recipe is not worthy of eating if followed as printed. With less salt, I think it would have actually been very good.

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I could kick myself for not making this sooner. It is perfect summertime fare for when it's hot and humid and you want to eat light. I too changed things around a bit. I eliminated the cilantro because I don't like it, and the parsley because I didn't have any on hand. I did have some leftover roast chicken that I chopped up and added...I can't imagine a better tasting meal. I plan to make this in the winter as well and I will be using Ina's recipe for roasted tomatoes. It's recipes such as this one that prompted me to buy one of her cookbooks..."Back to Basics."

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Great side dish, nice and fresh!

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I've made this with a similar recipe and like Ina's variations. Whether or not it is authentic, it is a very good version. Whole grains are so satisfying. Was glad I read through the comments, ironically with someone mentioning couscous (not the grain in this dish, but I did not have a full cup of the wheat and did have some cooked couscous left over. I just filled in at the end with that and, though I would prefer all bulgur wheat, it worked out. Kind of funny. I always use a scant amount of the salt called for in Food Network recipes - any of them - often omitting it completely. This is a delicious dish, so fresh and varied. It is definitely one that not only keeps well in the fridge, but improves as it goes. Perfect to make ahead for a picnic when you have the time, knowing it will be good after a quick stir a couple of days later. Not true of very many recipes.

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After reading the comments I made this recipe using 1/2 the salt called for (thanks for the heads up it was awesome so healthy and fresh. A wonderful cool side with chicken, turkey, or fish, yet hearty enough as a stand alone salad.

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On the show she decided to serve it in pita bread with a slice of salty Greek feta. What a nice refreshing picnic lunch!

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I just watched the show with the tabbouleh recipe and there is actually a misprint on the recipe, Ina used 1 1/2 tsp salt not 3 1/2 ! Have not made it yet but going to soon.

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This was absolutely delicious! I admit I altered it just a bit. I had no fresh mint on hand, so I added extra parsley and I put in some feta cheese. It was still tasty 2 days later. We will be making this often. I may even have to plant some mint!

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This is healthy food.