When you are lucky enough, as we are, to have a vegetable garden full of tasty summer tomatoes, cucumbers and peppers, you are always looking for new ways to serve them. Arriving home from our holiday, we found the veggie garden over run with peppers plus we had a few cucumbers and the first of our new batch of tomatoes turning red. A neighbour had also left four huge and sweet onions in a bag hanging on our door. What a great homecoming!
I love tabbouleh, but had forgotten about making it until another kind neighbour bought me round a bag of bulghur wheat. I have very kind neighbours! It reminded me of how much I enjoy it and what a great use of my summer vegetables it would be.
It´s very easy and quick to prepare and can be made a little in advance of eating so that all the seasoning is absorbed and flavours your salad.
As I was finely chopping a mixture of tomato, cucumber, onion and garlic I realised how similar the base ingredients are to an Andalucían gazpacho, both the blended and the chunky versions. I also added chopped green and red peppers. I´m not sure how traditional they are but we still have so many, it seemed silly not to.
The wheat had been cooked according to the instructions on the pack, all very simple and straightforward, and when it had cooled a little I added my chopped vegetables, chopped mint and parsley, salt, olive oil and plenty of lemon juice.
And that was it. I left it to chill a little then bought it back to room temperature before eating. How simple and delicious was that?!