Thread: Salads
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Old February 1, 2006   #4
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Tomatoes Stuffed with Tabbouleh Salad
Recipe courtesy Rachael Ray

3/4 cup wheat bulgur
1 cup boiling water
2 ripe lemons, juiced
1 cup parsley leaves, chopped
1/2 cup mint leaves, chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 large beefsteak tomatoes

Place bulgar in a bowl and cover with boiling water; stir. Cover bowl and let stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, and plum tomato to bulgar and toss to combine. Dress salad with extra-virgin olive oil, salt, and pepper to your taste.

To serve, cut tomatoes into quarters, but do not allow knife to go all the way through the tomato. Section tomatoes, but leave skin intact on the bottom. Open tomato up to resemble a flower. Season with salt and pepper and pile a generous amount of tabbouleh salad on top of tomato, allowing salad to spill down and over tomato onto plate.
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