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    Home / Recipes / Course / Appetizer

    10 Jun 29, 2012 Appetizer  |   Jump to Recipe

    Ripe Plum Tabbouleh

    Ripe Plum Tabbouleh

    This post may contain affiliate links.

    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.

    Plums

    Making Tabbouleh

    Ripe Plum Tabbouleh

    Ripe Plum Tabbouleh

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 1 cup fine bulgur
    • Boiling water
    • 6 scallions, trimmed of root and tougher green ends, finely sliced
    • 6 ripe plums, halved, pitted and coarsely chopped
    • 1 fresno chile (or other hot red chile), seeded and finely chopped
    • 8 bushy mint sprigs, coarsely chopped
    • 8 bushy Italian parsley sprigs, coarsely chopped
    • Juice of 1 lemon
    • 2 tablespoons olive oil, plus more for drizzling
    • Kosher salt
    • Freshly ground black pepper

    Instructions
     

    • Place bulgar in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
    • To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
    • Fluff bulgar up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine. Add additional olive oil, kosher salt and black pepper to taste (I like a moist tabbouleh, so I drizzled in a bit more olive oil at this point).
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Related links and recipes:

    Anissa Helou’s Tabbouleh

    Spring Tabbouleh Recipe

    Hummus Four Ways

    Get a New Grain: Bulgur

    Quinoa Tabbouleh

    Baba Ganoush

    Farro, White Bean and Preserved Lemon Salad

    Saffron Bulgur with Vegetables

    10
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Appetizer Tags: black pepper, bulgar, kosher salt, lemon, mint, olive oil, parsley, plums, red chile, scallions

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      June 29, 2012 at 12:30 pm

      I love plums! And I love doing fruit or dried fruit in salads…adds a nice little pop of color & flavor. This is perfect for the 4th!

      Reply
    2. Erin Motz says

      June 30, 2012 at 9:34 am

      The color in this really won me over – those deep red shades are just gorgeous!

      Reply
    3. Jennifer says

      June 30, 2012 at 10:02 pm

      I am a tabbouleh junkie and this is such a great twist on an old favorite! I’m nominating you for the versatile blogger award. Check it out at http://www.carolinagirlcooks.com. Cheers! Jennifer

      Reply
    4. Ann P says

      July 2, 2012 at 3:58 pm

      I just got a whole box of plums like that from Costco! I can’t wait to make a trip to Sprouts for the bulgar to prepare this. deliiiicious

      Reply
      • Brandon Matzek says

        July 3, 2012 at 6:35 am

        Yes!! Let me know how you like it 🙂

        Reply
    5. Riley says

      July 3, 2012 at 11:07 am

      This looks like a really fun dish! Yum!

      Reply
    6. Allison says

      October 13, 2014 at 2:29 pm

      I just made this and tasted the completed thing. I have to admit I was a bit nervous everything wouldn’t meld well together but I wanted to try it anyhow because it looked interesting and fun. First bites were really nice, fresh and interesting without being overly challenging. Now I have to see how it mellows in the fridge since we aren’t eating it for a couple days. Thanks!

      Reply
    7. Morgan says

      October 21, 2020 at 1:05 am

      Well, Red white and… GREEN! I’m down! Looks like heaven! 🤣🌱💕

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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