Heirloom Tomato Tabbouleh Salad Heirloom Tomato Tabbouleh Salad

Heirloom Tomato Tabbouleh Salad | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

Load up on fresh herbs, cucumbers and a variety of colourful tomatoes at your local farmers' market for this dish.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In saucepan, bring 2 cups water to boil. Stir in bulgur and quinoa; return to boil. Reduce heat to low and simmer, covered, until no liquid remains, 15 to 18 minutes. Fluff with fork; let cool.

Meanwhile, in large bowl, gently toss together tomatoes, shallot and 1/2 tsp of the salt. Let stand.

In small bowl, whisk together oil, lemon juice, molasses and remaining salt. Pour over bulgur mixture. Add parsley, mint and cucumber; toss to mix. Spoon onto platter; top with tomato mixture. Sprinkle with pine nuts. (Make-ahead: Stir together bulgur, quinoa and dressing; refrigerate in airtight container for up to 24 hours. When ready to serve, toss with tomatoes, shallot, parsley, mint and cucumber; sprinkle with pine nuts.)

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 300 mg
  • Sugars 6 g
  • Protein 5 g
  • Calories 203
  • Total fat 10 g
  • Potassium 438 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g


  • Iron 17
  • Folate 17
  • Calcium 4
  • Vitamin A 15
  • Vitamin C 33
Share X
Lunch & Dinner

Heirloom Tomato Tabbouleh Salad