Tabbouleh Salad with Roasted Tomatoes

Tabbouleh Salad with Roasted Tomatoes
Photo by Mark Thomas


  • 1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
  • Salt and freshly ground black pepper
  • ¼ cup toasted pine nuts
  • ¼ cup finely chopped fresh mint
  • 2 tsp. finely grated lemon zest
  • 3 Tbs. olive oil
  • 1 Tbs. finely minced garlic
  • + 7 more ingredients
    • 3 lb. ripe medium tomatoes, halved and gently seeded
    • Fresh mint sprigs
    • 2 Tbs. minced scallion (white and green parts)
    • 3 Tbs. fresh lemon juice
    • 1/3 cup fine bulgur wheat
    • ¼ cup olive oil
    • 1-½ cups finely chopped fresh flat-leaf parsley

Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will ...

View full recipe at Fine Cooking


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