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.
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Step 1
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.
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Step 2
Finely chop the parsley and mint.
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Step 3
Combine all the ingredients with the lemon juice and olive oil into a large bowl and add the 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.