Garden Tomato Tabbouleh with Mint
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Fresh-picked herbs, juicy tomatoes, and bright lemon in every bite
📜 Introduction: Rooted, Present, and Honest
When the tomatoes are heavy on the vine and the herbs are spilling out of every corner of the garden bed, this is the recipe I reach for. Tabbouleh is one of those humble dishes that sings when made with the right ingredients — ripe tomatoes, loads of fresh herbs, a splash of lemon, and just enough grain to tie it all together.
This version puts the garden first — more herbs than grain, more flavor than fuss. It’s refreshing, light, and nourishing in the way only something picked and chopped at the peak of summer can be.
❤️ Why You’ll Love This Recipe
- Bursting with fresh flavor
- Naturally vegan, dairy-free, and low in oil
- Light and refreshing, perfect for hot days
- A great way to use up summer tomatoes and herbs
- Comes together in under 30 minutes
⏱ Quick Reference Snapshot
- Prep Time: 20 minutes
- Cook Time (bulgur): 10 minutes or soak method
- Total Time: ~30 minutes
- Servings: 4
- Dietary Info: Vegan, dairy-free
Key Ingredients at a Glance:
- Tomatoes
- Bulgur or quinoa
- Fresh parsley and mint
- Lemon juice
- Olive oil
🧺 Ingredients
- ½ cup fine bulgur (or cooked/cooled quinoa for gluten-free)
- 1 cup boiling water (if soaking bulgur)
- 2 cups finely chopped fresh parsley (flat-leaf preferred)
- ½ cup chopped fresh mint
- 1½ cups ripe garden tomatoes, diced
- ¼ cup finely chopped green onion or red onion
- 2 Tbsp olive oil
- 2–3 Tbsp fresh lemon juice
- ½ tsp sea salt (plus more to taste)
- Optional: pinch of sumac or black pepper
👩🍳 Instructions
Prepare the Grain:
- Place bulgur in a bowl and cover with 1 cup boiling water. Cover and let soak for 10–15 minutes until tender. Fluff with a fork. (If using quinoa, cook and let cool.)
Combine the Salad:
- In a large bowl, combine tomatoes, parsley, mint, onion, and soaked bulgur.
- In a small jar or bowl, whisk olive oil, lemon juice, salt, and optional sumac.
Finish:
- Pour dressing over salad and toss to combine. Let sit 10–15 minutes for flavors to meld. Taste and adjust lemon or salt if needed.
🌿 Tip: Use a serrated knife for the tomatoes to preserve their shape and juices.
🍽 Serving & Pairing Ideas
- Serve as a side with grilled meats, falafel, or fish
- Scoop with lettuce leaves or pita bread
- Add chickpeas or feta for a light lunch
- Delicious topped with a soft-boiled egg or avocado
🥡 Storage & Make-Ahead Tips
- Keeps well for up to 2 days in the fridge
- Best served slightly chilled or room temperature
- Make the grain ahead and prep herbs the day before for easy assembly
🌱 Garden Notes & Homestead Variations
- Tomatoes: Use what’s ripe — heirlooms, cherry tomatoes, or a mix
- Herbs: Use mostly parsley, but mint, basil, or lemon balm are lovely additions
- Grain Swap: Try millet, couscous, or cauliflower rice
- Add-ins: Chopped cucumber, roasted red pepper, or olives bring extra depth
🌾 Final Thoughts & Invitation
This is the kind of dish that feels like summer — light but satisfying, bold but refreshing, and full of everything the garden’s giving. It’s not about perfection, just presence. A salad that celebrates what’s growing, right now.
If you make it, tag @southernsoils — I’d love to see your garden version.
Looking for more summer harvest recipes? Try:
- Zaatar Roasted Beet and Chickpea Salad
- Lemon Verbena Garden Sorbet
- Tomato Peach Panzanella with Basil Vinaigrette
