Herby Summer Tabbouleh with an added flavor boost.
½ pint of bulgur
2 large heirloom tomatoes diced
2 persian cucumbers diced
½ bunch scallions sliced
½ red onion thinly sliced
1 bunch of mint roughly chopped
2 bunches of curly parsley roughly chopped
1 bunch of tarragon chopped
½ cup of olive oil
Ramp Up Black Garlic Vinegar
Salt and pepper
Cook bulgur according to packet instructions. Once cooked, cool.
In a bowl, add bulgur, tomatoes, cucumber, scallions, red onion, herbs and toss to combine.
Season with salt and pepper, olive oil and a few splashes of Black Garlic Vinegar for a smooth, slightly sweet, tangy flavor finish.