- 1/2 cup distilled white vinegar
- 1 tablespoon honey
- 1 tablespoon yellow mustard seeds
- 1 tablespoon kosher salt
- 4 green tomatoes (2 pounds), sliced crosswise 1/4 inch thick
- 1 cup coarse bulgur (5 ounces)
- 1 cup walnuts (3 ounces)
- 3 ounces watercress, minced (1 cup)
- 1/2 cup minced parsley
- 1/2 cup minced dill
- 1/2 cup finely chopped red onion
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Kosher salt
- make the pickled tomatoes In a medium saucepan, combine the vinegar, honey, mustard seeds, salt and 1 cup of water and bring to a simmer over moderate heat. In a medium heatproof bowl, cover the tomato slices with the hot brine. Let cool completely, then cover and refrigerate the tomatoes overnight.
- make the tabbouleh In a medium bowl, cover the bulgur with 2 cups of water and let stand until the grains are plumped and tender, about 1 hour; drain the bulgur well.
- Meanwhile, in a medium skillet, toast the walnuts over moderate heat, stirring, until golden, about 5 minutes. Let cool, then finely chop the nuts.
- Drain the green tomatoes and cut them into 1/4-inch dice. In a large bowl, toss the bulgur with the pickled tomatoes, chopped walnuts and all of the remaining ingredients. Season the tabbouleh with salt and serve.
The tabbouleh can be kept at room temperature for up to 4 hours or refrigerated overnight.
Contributed By Michael Solomonov Photo © Christina Holmes Published