Summer Recipes #2: Tart Cherry Tabbouleh

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

1. Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.

2. In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.

3. Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.

4. Serve or store in an airtight container in the fridge for up to 2 days.

Notes

If using bulgur: Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.

If you guys give this a try at home, comment and let us know how it came out!

-Mimi ❤️

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