Going Green

Since it is officially October, the season of falling leaves, rain storms and minimal sun, I think I can safely reflect on my summer goals. And more specifically, the goal I failed at reaching. 

You see, this summer I had planned to learn to love tomatoes. I didn't.

Now, I've always liked tomatoes in cooked, pureed form; I enjoy rustic tomato soups, pasta tossed with marinara sauce and, on occasion, a cheeseburger spread with liberal amounts of ketchup. But something about the texture of a fresh tomato has always made me push my plate away when I encounter it. No matter that the heirlooms looked temptingly beautiful with their glossy sheen and imperfect silhouettes at the market this fall, or that if I tried hard enough I could conjure a craving for a BLT or caprese salad. When I nibbled at a cherry tomato or tried to trick myself by hiding small slices of an Early Girl tomatoes in a panini sandwich, I discovered that my stomach would not concede to my wishes.

All of this throat-clearing is my way of saying I still don't like fresh tomatoes, and as such fresh tomatoes won't appear in this week's recipe. My tabouleh is all green.

The first time I made tabouleh - the popular Middle Eastern salad traditionally made from parsley, bulgur wheat, mint, tomatoes and green onions - it turned out ok. At that point in my life, I didn't own the modern kitchen workhorse, the food processor, and try as I might, I couldn't chop the parsley fine enough to help it meet my expectations for the dish. I ate that makeshift concoction - sans tomatoes of course - but quickly forgot about tabouleh until I ran into two recipes for this sprightly salad last week. 

So one night this week when I planned to eat alone (my husband also has particular food neurosis - he disregards hippie-dippie ingredients like bulgur with fervor), I gave generous handfuls of parsley and a few mint leaves a quick spin in the food processor. Then I tossed the chopped herbs together with the cooked bulgur, which is the easiest-going grain I've encountered yet. Making it simply requires you boil water, add the bulgur and wait for it to cook. That's it. 

Anyway, I then added some chunks of cucumber to contrast the soft grains with a crisp, clean bite and tossed the whole jumble in a simple vinaigrette of extra virgin olive oil and lemon. Then I piled it atop a bed of greens and sat down to a meal that was particularly lovely - tomato goal achieved or not. 


All Green Tabouleh 
If you're like me, you won't miss tomatoes in this recipe. But if you want to add them, go ahead. I imagine chopped tomatoes or plump little cherry tomatoes slivered in half would both work well here. Also, it's worth noting that you can adjust the amount of vinaigrette you use to suit your tastes. When I first made tabouleh, I used twice as much dressing. Now, I prefer it lightly dressed. 

2/3 cup water
1/3 cup bulgur wheat
1/2 cup parsley leaves
2 tablespoons mint leaves
1/2 small cucumber, seeds scooped out, peeled and diced 
1 scallion, finely chopped
1/8 cup lemon juice (approximately the amount from 1 small lemon)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Red leaf lettuce

Bring the water to boil with a pinch of salt. Once it is boiling, turn off the heat and add the bulgur. Cover, and let stand for 30 minutes.

Meanwhile, place the parsley leaves and mint leaves in the bowl of a food processor and pulse until they are finely chopped.

If necessary, drain the remaining water off the bulgur. In a small mixing bowl, stir the cooked bulgur, parsley and mint mixture, cucumber and scallion together. Add the olive oil and lemon juice and toss until well combined. Salt and pepper the salad to taste.

Pile the salad on a bed of red leaf lettuce and serve immediately.