Tomatoey Tabouli

This tomatoey tabouli takes the classic Middle Eastern parsley-and-bulgur salad and pulls it in a heartier, more grain-forward direction. Pearl barley joins the bulgur for a chewier base, and the bulgur soaks not in plain water but in the drained liquid from a can of tomatoes, picking up a deeper savory flavor than the standard recipe ever delivers.

Using the tomato can liquid is the move that makes this version ‘tomatoey'. Most tabouli recipes call for fresh tomatoes alone, but reserving the canning juice and using it as the bulgur soaking liquid means tomato flavor saturates every grain from the inside out. Bring the liquid to a boil, pour over the bulgur with garlic salt, and cover for thirty minutes. The bulgur drinks up everything and softens into a tangy, fragrant base.

A generous slug of olive oil and a quarter cup of lemon juice form the dressing, with parsley and sliced scallions tossed in cold. The barley adds a chew that wheat alone misses, and the whole salad gets better after a night in the fridge as the flavors meld.

Kitchen Tips

• Drain the canned tomatoes thoroughly and squeeze gently. Excess liquid waters down the dressing.
• Don’t skimp on the parsley. Real tabouli is herb-forward, with parsley as a main ingredient, not a garnish.
• Let the salad rest at least 4 hours, ideally overnight. The grains absorb the dressing and the flavors deepen.
• Use flat-leaf parsley, not curly. Flat-leaf has more flavor and better texture in salads.

Variations

• Add chopped fresh mint for a classic Levantine touch.
• Stir in diced cucumber and a handful of pomegranate seeds for crunch and color.
• Serve scooped onto romaine lettuce leaves for a low-carb wrap.
• Top with crumbled feta for a Greek-leaning bowl.