I’ve been thriving off the summer highs of constant movement, watermelon juice, beet burgers, and the overwhelming undertones of OFF!. Signs of a good summer, only complimented by oppressive heat made even hotter by my father-in-law’s new grill. A trophy, I think more so for my husband than its true possessor, we’ve found ourselves repeatedly ‘chilling’ in its presence, marveling over the true culinary miracles fire (and cold beer) can perform. Wandering far from the land of cheese burgers and kielbasa – dare I say the ghosts of grill time past (or are those fighting words?) – today I couldn’t be more excited to share my Grilled Tomato Tabbouleh Salad. A simple salad packed to the brim with bursting tomatoes, pseudo-caramelized red onions, and the brightest lemon juice, this vegan tabbouleh is perfect on its own, adorned with a few creamy slices of ripe avocado and a dollop of chickpea hummus, or served alongside a blistered ear of sweet yellow corn.
Grilled Tomato Tabbouleh Salad (makes 4 servings)
1 cup bulgur wheat
1 ½ cups boiling water
1 pound cherry or grape tomatoes
¼ vidalia onion, sliced into thick wedges
¼ cup + 1 tablespoon olive oil, divided
1 bunch fresh mint, coarsely chopped
juice of 1 lemon
salt & pepper to taste
In a medium bowl, combine bulgur wheat and boiling water. Cover and allow to sit for 15-20 minutes or until bulgur has softened and all water is absorbed.
Meanwhile, preheat grill pan over medium-high heat.
In a small bowl, toss tomatoes and onion with 1 tablespoon olive oil. Place on grill pan and grill until onions are just beginning to char and tomatoes begin bursting (5-6 minutes, depending on size). Remove from heat and allow vegetables to cool to room temperate. Slice tomatoes in half and dice onions, set aside.
In a large bowl, gently toss softened bulgur, grilled and sliced tomatoes and onions, mint, lemon juice, and remaining ¼ cup olive oil. Season with salt and pepper, enjoy!
Nutritional Information [per serving = 1 ½ cups]
305 Calories, 18g Fat, 35g Carbohydrates, 8.5g Fiber, 4g Sugar, 6g Protein [line][line]
Note: for those in the Washington, DC, Baltimore, MD, Charlottesville or Richmond, VA, Raleigh, Durham, or Chapel Hill, NC areas, snag your recipe ingredients through Relay Foods’ Meal Plan Service (!)