by Aimee
I never know which direction my summer salad obsession will take me until that first forkful.
Last summer it was the grilled green bean salad. I experimented with every possible variation from June through September, then I picked my favourite and added it to my upcoming cookbook. The summer before was a smoky grilled corn, red onion and bell pepper salad, served warm with plenty of torn basil.
This summer, it’s all about the tomato salad in every possible form. Paired with briny olives and salty feta in a tangy Greek salad, sliced with fresh mozzarella and basil in the Caprese, and married with watermelon and mint for a refreshing bite.
Today’s recipe is my latest summer salad crush and it’s also features a bunch of ripe tomatoes: Tabbouleh. It no ordinary bulgur salad, though; I’ve packed plenty of seasonal summer vegetables into this vibrant dish that can certainly hold its own as a main course.
Can we talk about bulgur for a minute? It’s a grain I remember my mother always kept around and served us as kids. I’ve kind of fallen for it lately, mostly because it’s quick cooking and a heck of a lot more flavourful than cous cous. More nutritious, too.
Although, they are both made from wheat kernels, but bulgur (or bulghur) is not the same a cracked wheat (another childhood staple). Bulgur is pre-cooked which means a simple hot-water pour over is all you need for a quick breakfast, dinner side or the base of this salad.
It required a fair bit of chopping, but it’s this knife work than gives the salad a great mouthfeel. It’s impossible to stop eating! The garlic scapes add a fantastic crunch, while the tough kale and parsely both soften under the bold citrus vinaigrette.
I made a double recipe recently; we brought it to back-to-back barbecues and I found myself hoping for leftovers to bring home. Speaking of leftovers, that is another good point: this kale tabbouleh is great on the second, and even third day. So go ahead and make a big batch!
| Kale Tabbouleh with Cucumber, Mint and Garlic Scapes | Print |
- 2 Tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1 cup bulghur
- 8 large branches of kale, stalks removed
- 1/2 cup chopped parsley, stems removed
- 3 tomatoes
- 3 small cucumbers
- 4 garlic scapes or green onions
- 4-6 stalks fresh mint
- In a small jar, combine olive oil, lemon juice, balsamic and salt. Cover and shake to combine.
- Place bulgur in a large bowl and pour 2 cups boiling water over the top. Cover and let sit until water is absorbed and bulgur is soft. NOTE: cooking directions may vary with brands. Always prepare according to package directions.
- Finely chop kale and parsley. Toss with 1 tablespoon of lemon dressing and massage for a minute or so. Leave to wilt slightly while you prep the remaining vegetables.
- Dice tomatoes and cucumbers. Chop scapes into 1 cm rounds. Toss vegetables on top of the massaged kale.
- Add cooked bulgur to vegetables and combine with remaining dressing. Toss everything well.
- Finely chop mint and add to the salad. Taste the tabbouleh and add a pinch more salt if needed. Serve at once or refrigerate for up to 2 days.
Which summer salad has your taste buds in a tizzy?
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