Tabbouleh, My Way

I used to say that tabbouleh was all about the herbs, and they’re still crucial; now, however, I make this salad with more than the traditional amount of vegetables. The result is a flavorful, hearty chopped salad.

You can substitute any small cooked grain like quinoa or steel-cut oats for the bulgur. If you can finesse the timing, dress while still warm, so the grain absorbs all the flavors. If you want to substitute leftover cooked vegetables for the raw ones here (roasted root veggies are quite good, and artichoke hearts are out of this world), figure on about 2 cups. You can also add sesame or sunflower seeds; chopped pistachios or almonds; a handful of white beans or chickpeas; bits of cooked shrimp or squid; or small cubes of tofu or feta cheese are excellent, too.

½ cup fine-grind (#1) or medium-grind (#2) bulgur

¹/₃ cup olive oil, or more as needed

¼ cup freshly squeezed lemon juice, or to taste

Salt and freshly ground black pepper

1 cup roughly chopped parsley leaves

1 cup roughly chopped fresh mint leaves

1 cup peas or fava beans (frozen are fine; just run them under cold water to thaw)

6 or 7 radishes, chopped

½ cup chopped scallions

2 medium tomatoes, chopped

About 6 black olives, pitted and chopped, or more to taste (optional)

1 Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth. Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.)

2 Just before you’re ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed, and serve.