Photo: Tomatoes Stuffed with Tabbouleh Salad Recipe
Ingredients
- 3/4 cup wheat bulgur, available in rice section of your market
- 1 cup boiling water
- 2 ripe lemons, juiced
- 1 cup parsley leaves, 1 bunch, chopped
- 1/2 cup mint leaves, 1/2 bunch, chopped
- 4 scallions, thinly sliced
- 1 plum tomato, seeded and diced
- 2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream
- Salt and freshly ground black pepper
- 4 large vine ripe tomatoes or beefsteak tomatoes
Directions
In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.
To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By allie.lindke
on November 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The bulgur turned out too hard and the tomatoes were too firm to be eaten like a stuffed tomato. This recipe would have been a lot better if the tomato was cooked in the oven before being stuffed. Tabbouleh did not have a lot of flavors either, will not make this again.
Read all 1 reviews