Tabbouleh Salad with Roasted Tomatoes

Tabbouleh Salad with Roasted Tomatoes
Photo by Mark Thomas

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network