With the 4th of July just around the corner, I’ve been testing out some nontraditional sides that would fit in well at a barbeque. Tabbouleh is a Middle Eastern salad typically made with bulgur, tomato, herbs, lemon and olive oil. The flavors are fresh, bold and clean. A perfect counter to the assortment of smokey, fatty meats usually found at a backyard barbeque. Stone fruit just screams summer to me, so I decided to substitute in some ripe, juicy plums for the tomatoes. This salad starts with small mound of sliced scallions. Tiny jewels of ombre-hued plum and fiery red chile are added just before a fragrant flurry of chopped mint and parsley. Textural bulgur is crumbled in at the end with a dressing made of olive oil, lemon juice, salt and pepper. The finished salad is utterly addicting. Because tabbouleh is dairy-free, it can sit out a party for a little while without worry of spoilage. But I highly doubt it will sit around for too long before the whole bowl is finished. Continue reading for the recipe.