Cherry Tabbouleh

I make WAY more tabule now that I don’t pick leaves off stems. I hold the whole bunch of parsley, and cut off the stalks up to where the bunch of leaves begins. Then wash the leaves/fine stalks in the salad spinner and spin dry. I Then use the food processor to chop. So much easier and faster Mint does have to be picked off the stems though, as he as they are heavier. But less mint, so not as long to do. And the mint leaves go in with the parsley to be chopped in the food processor.

No bulghur in the house, so I used short grain brown rice. I added diced red onion and used walnut oil and walnuts instead of pistachio. It was delicious.

Loved this salad. Used cooked quinoa rather than bulgur for GF and coconut oil instead of Pistachio oil. Yummmm!

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.

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 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!

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.

This is crazy good. I didn't have pistachio oil so I used pumpkinseed instead to good effect.

Everyone in my family (including my 12 year old) loved this dish! Very refreshing for a summer evening. Prep was easier than I expected.

Try with dried sour cherries, chopped a bit. No pitting and more tangy/less sweet.

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.

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.

Great recipe! I liked a lot of lemon in it to make up for the lack of acid in tomatoes.

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.

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.