I don’t have a picture, but (as a friend pointed out) it’s a good time to post this recipe. We’re finally getting to that point of the year, in Texas at least, where we can get great tomatoes. My little tomatoes aren’t quite there yet, but they’re getting closer every day…check it out:
Anyway, this a great easy recipe that you can make in the food processor. Even though I’m letting a machine do most of the work, it looks much prettier at the end if you mince a small portion of the veggies by hand. That’s not officially in the recipe, but it really is better.
||ripe medium beefsteak tomatoes, cored and quartered
||medium red bell peppers, cored, seeded, and cut into rough 1-inch pieces
||small cucumbers, one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces
||small sweet onion, peeled and chopped
||medium toes garlic, pressed through
||teaspoons table salt
||cup vinegar (sherry is best, but red wine vinegar works too)
||ground black pepper
||cups tomato juice
||Cup ice cubes
||EVOO for serving
- Process tomatoes in food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl.
- Process peppers until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Repeat with cucs.
- Process onions until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses. Set onions aside in a separate bowl and add the garlic, salt, vinegar, and ground pepper to taste. Let sit 15 minutes, then stir in tomatoes, peppers and cucumbers and let stand 5 more minutes, until vegetables just begin to release their juices.
- Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours.
- Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon EVOO. (Can be covered and refrigerated up to 5 days
A big container of tabouli is pretty much a constant fixture at the Feferdome. It’s healthy and so yummy- just great, bright flavors. Give it a shot, people!
1 Cup Bulgur wheat (I like Arrowhead Mills)
1/2 Cup boiling water
1 teaspoon table salt
1/4 Cup lemon juice
1/4 Cup EVOO
1 pint cherry tomatoes- halved, sprinkled with 1/2 t salt and set over colander to drain for 30 min
2 cucumbers- peeled, seeded and diced
2 Cups mint- washed, picked, and minced
3 Cups parsley – washed, picked, and minced
- Pour boiling water over tabouli mixed with salt. Cover with Saran and let sit on counter for 30 min.
- Stir in lemon juice and olive oil. Cover and rest in fridge for 2-3 hours.
- While tabouli is resting, prep your veggies (tomatoes, cucumbers, parsely and mint). I cut my tomatoes and cucs by hand, but process the mint and parsley in the food processer.
- Once tabouli is fully rested, stir in all veggies and let marinate at least 30 more minutes (in fridge or in counter). Adjust seasoning with S&P and serve!
This is one of my all-time favorite staples. It’s fast, easy, delicious and adaptable. I love it as a side (cut the cucumbers fatter and add red onion), as a slaw (cut the cucumbers into matchsticks), as a little accompaniment, and as a topping for sandwiches
- 1 English/hothouse/seedless cucumber (I wish they would just pick one name and stick with it)
- 4 Tablespoons rice wine vinegar
- Salt and pepper to taste
Those are the only essential ingredients. Now, here’s where the creativity begins. Peel or don’t peel the cucumber. Slice it thick or thin. Mix 1/4 t cayenne and 1/2 t sugar into the vinegar for a spicier “pickle.” Add thinly or thickly sliced onion. Who cares? Have fun. Just prep your cucumber, add the ingredients, mix it up and set it aside for about 30 minutes minimum. It keeps beautifully, although you may need to strain a bit of the liquid off (cucumbers release water when combined with salt). One of my hubby’s favorites.