Tomato Tabouli
Source: Naomi Webb, Culinary Program Manager
Recipe Type: Appetizers and Sides, Salads | Seasons: Summer
This recipe showcases locally grown tomatoes as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
You say “tomato”? I say “tabouli”! This riff on the Mediterranean classic swaps quinoa for the bulgur wheat to make it gluten-free, and adds an extra dose of market tomatoes. Bring it to the BBQ or picnic as a summery side dish. For a more substantial meal, add a can of drained chickpeas.
Serves 6 to 8
INGREDIENTS
2 pounds ripe tomatoes, cut into ½ inch dice (use a variety of colors for a more vibrant salad)
1 cup uncooked quinoa
1 cup flat-leaf parsley, finely chopped
½ cup mint, finely chopped ½ cup onion, minced
½ cup cucumber, diced • 1 clove of garlic, grated
Zest and juice of 2 lemons
¼ cup olive oil
Salt and pepper to taste
PREPARATION
- Cook quinoa according to package instructions. Once it’s cooked, spread on a baking sheet and place it in the refrigerator to cool completely.
- Mix tomatoes, parsley, mint, onion, cucumber, and cooled quinoa in a large bowl.
- In a jar with a lid, mix lemon zest and juice, olive oil, grated garlic, and a pinch of salt and pepper. Shake well to combine.
- Pour dressing over the tomato mixture, season with salt and pepper.
- Let salad sit in the fridge for at least 15 minutes. Taste and adjust the seasoning and enjoy!
