Summer Tabbouleh

In the heat of the summer, we must rely on our creativity to provide relief. These colorful recipes are healthy, anti-inflammatory and aesthetically pleasing.


  • 1/2 cup bulgur or quinoa
  • 3 tablespoons olive oil
  • 1 cup boiling-hot water
  • 2 cups finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • 2 medium tomatoes, cut into 1/4-inch pieces
  • 1/2 cucumber, peeled, cored, and diced
  • 4 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Mix bulgur or quinoa and 1 tablespoon oil in a heatproof bowl. Add boiling water, cover bowl with plastic wrap and let sit 15 minutes. Drain, pressing with a paper towel to remove any excess liquid. Place bulgur in bowl; add remaining ingredients. Drizzle 2 tablespoons oil on top. Mix well.