For his twist on the Middle Eastern salad called tabbouleh, Michael Solomonov pickles crunchy green tomatoes instead of using the usual fresh red ones. Also atypical are the walnuts, which add extra crunch and an appealing toasty flavor.
Slideshow:Must-Try Middle Eastern Recipes
Recipe from Food & Wine America's Greatest New Cooks
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
How to Make It
Step 1 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.
Step 2 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.
Step 3 make the tabbouleh
Meanwhile, in a medium skillet, toast the walnuts over moderate heat, stirring, until golden, about 5 minutes. Let cool, then finely chop the nuts.
Step 4 make the tabbouleh
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.
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