Tabbouleh Season

I eat greens-based salads all year round, but I’ve always reserved cold salads such as tabbouleh for the Spring and Summer–as far as I’m concerned they must contain fresh tomatoes, and tomatoes grown over the winter in hothouses are pale, scentless, and tasteless. But now it is Spring (at least where I am), and the tomatoes are starting to have some flavour again, so I made tabbouleh for lunch–bulgar wheat, feta, garlic-stuffed green olives (courtesy of Trader Joe’s, I do not have the patience to do such things myself), red bell peppers, tomatoes, and a Meyer lemon Greek vinaigrette left over from a different salad. It was yummy.

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