Makes about 5 cups / Serves 4
This spin on classic tabbouleh is not only a textural dream, but it takes your palate on that fantastic roller coaster ride from sweet to sour to salty to herbaceous to briny. The salad is fantastic on its own for lunch and can easily become dinner by adding a little leftover grilled chicken, steak, or salmon (see variation below).
⅔ cup dry bulgur
Boiling water
2 cups My Favorite Vegetable Dip (here)
¼ cup pitted and halved oil-cured black olives
4 Medjool dates, pitted and cut lengthwise into slivers
⅔ cup diced unpeeled cucumber
¼ cup diced red onion
2 tablespoons finely chopped mixed fresh herbs (parsley, mint, dill)
6 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Kosher salt
Fresh ground black pepper
Put the bulgur in a bowl and pour enough boiling water over just to cover. Cover and let sit until all of the liquid is absorbed, 25 to 30 minutes.
Combine the cooked bulgur with the dip, olives, dates, cucumber, onion, and herbs in a serving bowl and toss. Add the vinegar and olive oil and toss again. Season with salt and pepper and serve.
Grill 4 (4- to 5-ounce) salmon fillets, then pull them apart into bite-sized pieces. Add the salmon pieces along with an additional 2 teaspoons extra virgin olive oil and ¼ cup red wine vinegar to the salad and toss. Season again to taste with salt and pepper.