This is a simple and flexible play on Middle Eastern tabbouleh, traditionally made with bulgar wheat. Don’t skimp on the parsley, y’all—its a nutrition powerhouse, and is rich in vitamins A, K and C, as well as other cell-protecting antioxidants. I prefer flat leaf Italian parsley, but curly will do if that’s all you can find (just make sure you chop it extra fine). Soil and farming practices really impact the nutrition of our foods, so try to source parsley and tomatoes from a local farm (or better yet, from that garden you started during quarantine!).
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