Tabbouleh with Pickled Green Tomatoes

Tabouli with Pickled Green Tomatoes

I have a new obsession and it’s not pumpkin spice lattes. Why the sudden rush to jump into fall? Cooler weather would be nice but I think it’s a bit too soon for halloween candy. Speaking of halloween candy, these pickled tomatoes are such a bright, spooky green color and so addictingly delicious.  They’re tangy and subtly sweetened with honey – I’ve determined they’re good on everything, perhaps even dipped in chocolate (ok, kidding… kinda). In this tabbouleh salad the tomatoes provide a bite of unexpected brightness – kinda like that first cool day after 4 long months of summer, so fresh and exciting.

Tabouli with Pickled Green Tomatoes
  • Step 1

    Tabouli with Pickled Green Tomatoes

    Combine all the ingredients for the pickled tomatoes (except the tomatoes and dill) in a saucepan and bring to a simmer over moderate heat. Let cool slightly then pour liquid over chopped tomatoes and dill in a heatproof jar.

  • Step 2

    Tabouli with Pickled Green Tomatoes

    Finely chop the parsley and mint.

  • Step 3

    Tabouli with Pickled Green Tomatoes

    Combine all the ingredients with the lemon juice and olive oil into a large bowl and add the pickled green tomatoes.

Tabouli with Pickled Green Tomatoes Tabouli with Pickled Green Tomatoes Tabouli with Pickled Green Tomatoes

 

For the Pickled Tomatoes 

1/2 cup white vinegar

1 tablespoon honey

1 tablespoon mustard seed

1 tablespoon salt

4 green tomatoes

some fresh dill to taste

1 cup of water

 

For the Tabbouleh Salad 

1 cup bulgar

2 bunches fresh parsley

1 small red onion

1 handful mint leaves

1 cucumber

2 lemons, juiced

1/3 cup of olive oil

 

Directions 

Pickle the green tomatoes! Combine all the ingredients for the pickled tomatoes (except the tomatoes and dill) in a saucepan and bring to a simmer over moderate heat. Let cool slightly then pour liquid over chopped tomatoes and dill in a heatproof jar. Refrigerate for a day or overnight. For the salad, cook the bulgar as directed. Finely chop the parsley and mint (using a food processor for this saves time), chop the cucumber and dice the the onion.Combine all the ingredients with the lemon juice and olive oil into a large bowl and add the pickled green tomatoes.

 

Notes

This salad was inspired by a recipe in this book.

 

 

  • http://mysavoryspoon.blogspot.com/ cheri

    Hi Grace, your presentation and pictures keep getting better and better. Love this salad!!!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you so much Cheri! Your comment made my day!

  • http://www.wholenourishment.net/ Katie @ Whole Nourishment

    I love tabbouleh salad and these pickled tomatoes take it to a whole other level. Lovely dish, Grace. Pickled vegetables are one of my favorites but I’ve never made pickled green tomatoes before. Must do this next time I come across green tomatoes!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you Katie! They are hard to find if you don’t grow your own, I will be growing some next year for sure.

  • kellymitchem

    We have been on such a greed tomato kick lately!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Green tomatoes and indian summers – best time of year in my book! Hope you’re well!

  • http://www.teffyperk.com/ Teffy

    This looks so so yummy! I’ve never added pickled tomatoes to mine, in fact I don’t think I’ve ever had pickled tomatoes!! Sounds so good!

    {Teffy’s Perks} X

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you Teffy! They’re so good! I was hooked at first bite! :)

  • http://thegastronomicbong.com/ Arpita@ The Gastronomic Bong

    That’s a beautiful Summer salad.. Love the flavours.. :)