This creative tabbouleh recipe uses dried tart cherries in place of tomatoes! They add a sweet/tart pop of flavor that's delicious with herbs & lemon.
If you’re the salad-bringer in your family or circle of friends – this one’s for you. It’s super easy and also really bright & flavorful. It goes great with whatever you’re grilling and packs up well for picnics. You can make it in advance which, in my opinion, is a key element to summer salad-ing! (?)
My little twist:
This is not a traditional tabbouleh recipe because, as you see, I’m using dried tart cherries (which are also sometimes called sour cherries) in lieu of tomatoes. I just love the pop of sweet bright flavor they bring here – it contrasts so nicely with the earthy flavors of the herbs, and it balances so well with the tang of the lemon juice.
Tabbouleh is traditionally made with bulgur, but I used millet here because it’s gluten-free and the texture is pretty similar. I’ve included cooking methods for both in the notes of the recipe.
Traditional Tabbouleh Recipe Ingredients
I mix the unconventional millet and cherries with classic tabbouleh components: tons of herbs, diced cucumber, red onion, and scallions. I season it simply with lemon juice, olive oil, sea salt, and a touch of white wine vinegar – toss it all in one bowl and serve! TOSS WELL.
Ingredients
for the millet:
1 cup uncooked millet (or bulgur*), rinsed
2 cups water
½ teaspoon extra-virgin olive oil
¼ teaspoon salt
2 small garlic cloves, minced
for the salad:
½ cup dried tart cherries
⅓ cup chopped scallions or red onion (or a combo)
1 English cucumber, chopped into ¼ inch pieces
2 cups chopped flat leaf parsley
1 cup chopped fresh mint
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 to 2 tablespoons white wine vinegar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Instructions
Notes
If you guys give this a try at home, comment and let us know how it came out!
-Mimi ❤️