The Year of the Tomato

When I sowed my tomato seeds back in March, I never thought that this is what I would end up with:

Do I  need to mention that we have had quite a crop this year?  Obviously, tomatoes have been on our plates often in the last weeks. They are also seen frequently (on said plates) in my Instagram feed.

Bruschetta, Caprese, sliced tomatoes with cream cheese on whole wheat bread, and Texas Caviar (recipe via Jules) are some of the things we have been having in the last few weeks.   I know the garden tomato season will come to end soon, but for now I will it enjoy every single day.

Something New

Not so much the recipe, but the fact that I am posting at all.  No excuses, but I will take a moment to hang my head in shame.  Now on to business and to summer.

What better to post about on the day before July 4th than a salad recipe?  One of our favorites for the summer months is Tabbouleh.  Coincidentally I made it on Saturday and most importantly I remembered to take a picture.

Tabbouleh
Serves 6-8

1 1/8 cup Bulgur
Instant Vegetable Broth
2 Tomatoes, chopped
1 Cucumber, chopped
1 Red Pepper, chopped
1 Red Onion, chopped
4 sprigs of Fresh Mint, finely chopped
1 bunch of Flat Leaf Parsley, finely chopped
2-4 cloves of Garlic, pressed
1 Lemon, juiced
2 tbsp Olive Oil
Salt & Pepper to taste

Add bulgur to 2 1/4 cups of water with instant vegetable broth (to season) and bring to a boil.  Turn off heat and add lid.  It should be done in 10-15 minutes.  Set aside and let cool completely. Add the tomatoes, cucumber, red pepper, onion, parsley, mint and garlic to a large bowl.  Whisk the lemon juice, olive oil, salt & pepper in small bowl.  Add the mixture to the remaining ingredients and toss.

Enjoy!  For those celebrating, Happy 4th of July!