Local Tabbouleh Recipe serves 4 to 6 as a side dish.
Here, sorrel is a perfect local substitute for lemon juice. Make bulgur yourself if you have a source for wheat berries (learn how in Bulgur Recipes for Dinner or Anytime).
1/4 cup finely chopped red onion, or to taste
3/4 cup medium-coarse bulgur (cracked wheat)
1 large tomato, seeded and diced
1 medium cucumber, unpeeled, seeded and diced
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint leaves
1/4 cup chopped sorrel
1/4 cup flavorful, extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
To tame the raw, chopped onion, soak it in cold water for 30 minutes, then rinse and drain. Meanwhile, pour boiling water over the bulgur and let it stand until it softens, about 15 minutes. Drain water that has not been absorbed. Stir together the onions, tomato, cucumber, herbs and bulgur. Toss with olive oil. Season with salt and pepper, to taste. Chill before serving.
Read more: Sorrel is a surprisingly spritely, bright green and lemony herb. Learn how to cook with this zingy herb in Sorrel Recipes: The Zingiest Garden Green.
Photo By Tim Nauman