Saturday, July 11, 2015
Mix 'n Match
Tabbouleh salad is one of my favorite summer salads. It is crisp and fresh, and the lemon juice and mint add a nice little twist of flavor. Tabbouleh is a great side dish, but can it stand alone?
Therein lies the question. Can tabbouleh salad be reworked so that it becomes more than a Meatless Monday side dish?
The answer is a resounding yes! YES!
My version of tabbouleh salad as a main dish is honed from combining all my favorite ingredients into one mega delicious summer salad.
Recipe: Main Course Tabbouleh Salad
Loosely adapted from Ina Garten
1 1/2 cups boiling chicken stock, homemade if you have it
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
1/4 cup pitted kalamata olives
2 cups halved cherry tomatoes
8 ounces diced feta cheese
Preheat the oven to 350 degrees F.
In a heat-proof bowl, pour the boiling chicken stock over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, feta, olives, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.