Serves 4
More vegetables, less bulgur. I eat this at least twice every week, not only because it’s healthy, but because it’s a textural dream. Add leftover salmon, chicken, or steak for a killer lunch. If you do add a protein, be sure to dress the tabbouleh with a bit more vinaigrette. The tabbouleh will keep, tightly covered, in the refrigerator for 3 days.
1⅓ cups dry bulgur
Boiling water
2 heirloom tomatoes, cored and diced
2 medium cucumbers, diced
1 large red onion, diced
1⅓ cups chopped roasted red peppers
1⅓ cups chopped pitted Greek olives
½ teaspoon dried oregano
½ cup chopped mixed fresh herbs (parsley, mint, dill)
⅔ cup crumbled feta cheese
¾ cup Red Wine Vinaigrette (here)
Kosher salt
Fresh ground black pepper
Put the bulgur in a bowl and pour enough boiling water over it just to cover. Cover and let sit until all of the liquid is absorbed, about 20 minutes.
Combine the bulgur, tomatoes, cucumbers, onion, roasted peppers, olives, oregano, herbs, and feta in a large bowl and toss. Add the vinaigrette, salt, and pepper, and toss to thoroughly coat. Serve at room temperature.
VARIATION: WITH SEARED GYRO-SPICED TUNA
If you have prepared the tabbouleh, dinner is a quick-seared tuna steak away. I love to put a little extra vinaigrette onto the plate or drizzle it over the tuna so that there’s a little bit more happening. Press both sides of 4 (6-ounce) sushi-grade tuna steaks into about ½ cup Gyro Spice Mix (here) and shake off excess. Sear the steaks in a skillet slicked with canola oil over medium heat, about 2 minutes per side. Serve alongside the salad. Drizzle additional vinaigrette over and serve warm.