By Martha Rose Shulman
- Total Time
- 10 minutes, plus 20 to 30 minutes' soaking
- Rating
- 4(204)
- Notes
- Read community notes
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Featured in: Cherries Add a Sweet Touch to Tabbouleh
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Ingredients
Yield:4 servings
- ¼cup fine bulgur
- Salt to taste
- ½cup boiling water
- 1¼cups finely chopped parsley, tightly packed
- ¼to ½ cup finely chopped mint, to taste, tightly packed
- 24sweet cherries, such as Bing or Queen Anne, pitted and diced
- 2tablespoons fresh lemon juice, more to taste
- 3tablespoons extra-virgin olive oil
- 1½tablespoons pistachio oil
- ¼cup pistachios, lightly toasted and coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
252 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 4 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
Step
2
Transfer bulgur to a strainer and press out excess water.
Step
3
Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
Step
4
In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.
Ratings
4
out of 5
204
user ratings
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Cooking Notes
Molly
I have made this repeatedly. The amount of parsley and mint varies according to what I can grab from the garden and any nut oil works. A great side dish.
HBN
I didn't have all the ingredients, so I subbed strawberries for cherries, pepitas for pistachios, cilantro for parsley and lime juice for lemon. Delicious.
Susan J.
I don't think you have to be exact about proportions, but I do think this salad should marinate for a few hours before serving.
Sheila Mooney
really good, but prep time is significant: pitted cherries w a chopstick, picked the leaves off the mint and a BIG bunch of parsley that barely yielded the requisite 1.25 cups... i guess if you get in the zone + listen to music you don't see the time pass. anybody else think it needed maybe one other note? spring onions? but again, very nice dish.
Holly
If making ahead, or expect to have leftovers, keep the nuts out til serving. Soggy pistachios are meh, but the crunch when they are fresh is amazing!
I'm about to try with quinoa instead of bulgar for a gluten free crowd. Will report back.
Very tasty and flexible
Very flexible recipe. I've made it with both Israeli couscous and quinoa. For me, the parsley isn't enough, so I double it at least. wonderful with a sprinkling of aleppo pepper. Tastes best after it's sat overnight. Recommend with lamb meatballs and yogurt!
Caryl Boeder
Loved this salad. Used cooked quinoa rather than bulgur for GF and coconut oil instead of Pistachio oil. Yummmm!
Sarah Jarvis
Cannot get enough of this recipe and its cherries! Substituted riced cauliflower for bulgar & avocado oil for pistachio oil. Agree better to hold adding chopped pistachios until served.
note
I couldn’t find bulgur so made this with farro. Same for pistachio oil so I used all olive oil. Worked well. The addition of feta also worked well for us.
Very tasty and flexible
Very flexible recipe. I've made it with both Israeli couscous and quinoa. For me, the parsley isn't enough, so I double it at least. wonderful with a sprinkling of aleppo pepper. Tastes best after it's sat overnight. Recommend with lamb meatballs and yogurt!
Holly
If making ahead, or expect to have leftovers, keep the nuts out til serving. Soggy pistachios are meh, but the crunch when they are fresh is amazing!
I'm about to try with quinoa instead of bulgar for a gluten free crowd. Will report back.
M. Lovik
This is crazy good. I didn't have pistachio oil so I used pumpkinseed instead to good effect.
Amanda
Everyone in my family (including my 12 year old) loved this dish! Very refreshing for a summer evening. Prep was easier than I expected.
JLS
Try with dried sour cherries, chopped a bit. No pitting and more tangy/less sweet.
HBN
I didn't have all the ingredients, so I subbed strawberries for cherries, pepitas for pistachios, cilantro for parsley and lime juice for lemon. Delicious.
Molly
I have made this repeatedly. The amount of parsley and mint varies according to what I can grab from the garden and any nut oil works. A great side dish.
Darcy
Great recipe! I liked a lot of lemon in it to make up for the lack of acid in tomatoes.
Susan J.
I don't think you have to be exact about proportions, but I do think this salad should marinate for a few hours before serving.
JAA
I thought my bag of cilantro was parsley so I used thin ribbons of baby arugula. Its slightly sharp, bitter tastes went well with the ripe cherries. Since one of the eaters is allergic to pistachios, I substituted almonds and almond oil. The dish was delicious the first night, but it didn't keep well.
Feedmyboys
Doubles well. I used walnut oil instead of pistachio oil. Delish.
gsc
This is a beautiful salad, and tastes fantastic. However, with shelling and chopping the pistachios, pitting and dicing all the cherries, and chopping everything else, it is a lot of work for the hands and takes a long time.
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