Has it really been a month since I shared my recipe for Strawberry Quinoa Salad with Orange Vinaigrette? As much as I anxiously await the arrival of July (I will be finished with the dietetic internship!), I’m not quite ready to bid farewell to the brief blip of time that we call “spring” around here and certainly not to strawberries. The weather is already beginning to creep up into the 90s in typical Central Texas fashion…although I wouldn’t be surprised if it chose to plummet once again considering the kind of weather we’ve had over the past few months. Now I’m as solar-powered as they get, but the recent temperatures have caused even me to feel very.very uncomfortable during my long commutes to the rotation sites. Huzzah for makeup meltdown! It’s always a great look when meeting your preceptor for the first time.
(Spring time = Bluebonnets in Texas! This picture was taken earlier this month)
But I digress. Around this time last month, I joined a CSA box program in hopes that it would help me get out of the profound vegetable rut I had found myself in. While I like to think of myself as a lover of all things grown in the soil, I am also a creature of habit. Unfortunately, the latter had been winning out and monotony had set in. I needed this box to shake things up for me, and so far, I’m extremely happy with the decision. I’m experimenting more in the kitchen, and my taste buds seem to be more alert and awakened. If you want to check out the most recent contents of my CSA box as well as my weekly meals, click here.
In the box was this gorgeous bouquet of curly-leaf parsley. While I’m no stranger to the flat-leaf variety, this one has never made it into my shopping basket before. Although starkly different in appearance, the two varieties taste very similar, in my opinion. The curly-leaf is perhaps a tiny bit milder. I wanted to make a dish that would highlight the fresh herb as the star. I didn’t want it to be treated as an afterthought or thrown on the plate as garnish, and then it hit me – tabbouleh. No-brainer.
This recipe is quite versatile. Rather than following it to the “t,” let it serve as a guide. Add as much or as little of the parsley and other ingredients as you’d like. One thing is certain, however – You can never add too many strawberries. This is a perfect no-fuss, summertime make ahead meal. I found that the longer it sits in the refrigerator, the more delicious the dish becomes. Enjoy alongside some toasted pita bread or eat it by the spoonful. I won’t judge.
Make this Strawberry Tabbouleh for a light summer lunch or side dish. Tweet this
- 1/2 cup bulgur wheat
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups strawberries
- 1 1/2 cups finely chopped parsley (feel free to adjust to taste)
- 1 cucumber, peeled, seeded, and medium-diced
- 1/2 red onion, finely diced
- 1/2 tsp ground allspice (optional)
- Serving suggestions:
- Crumbled feta cheese (optional)
- Soak the bulgur. Place in a small bowl and pour in boiling water, Set aside to soak for about 20 minutes or until softened but still chewy.
- Whisk together lemon juice, lemon zest, olive oil, salt and pepper.
- In a large bowl, add the rest of the ingredients; mix well. Stir in dressing and toss to coat.
- Taste for seasoning. Cover and refrigerate. The flavor will improve over time.