As are all of the creations of the folks at Everyday Food, this dish wasn't difficult or ground-breaking. It's a basic riff on classic tabouli salad, sans cucumber- soaked bulgur wheat, tomatoes, fresh parsley, and a simple vinaigrette of minced shallot, red wine vinegar, and olive oil, with the nontraditional inclusion of goat cheese.
Being a fan of tabouli, I knew I'd like this one. My husband, as expected (not a tabouli fan), passed, but 4 year old Eva enjoyed it.
I made one small adjustment in my preparation- leaving out the goat cheese. First, I knew I'd be serving this as a side instead of a main, and didn't want to add more fat to my plate. Second, goat cheese is freakin' expensive, and part of my adventures in the kitchen is to make good food on a reasonable budget.
All in all, a modicum of success was achieved. I will make this simple salad again when I have some lovely garden-grown tomatoes this summer.
|Note the sunny yellow tomatoes- sweet and lovely in salads.|
|I ate the salad as a side with grilled pork chop, steamed green beans, and mashed potatoes.|