The end of summer is drawing closer, but the weather is still hot and the tomatoes are still fresh! This time of the year I love to make easy sides that don’t require any cooking and can be served chilled. This light and refreshing Broccoli Tabbouleh is one of those perfect side dishes that can be served with anything, especially that Grilled Redfish with Harissa.
Tabbouleh is a classic Middle Eastern dish that is made traditionally with Bulgar, parsley, mint, tomatoes lemon juice and olive oil. I make my own version of tabbouleh that is grain free using pulverized broccoli florets in the place of Bulgar, it’s a great way to get some extra greens in your diet. You can make this really fast if you have a food processor, just chop off the stems and pulse the florets until they reach the size of a grain.
The recipe below is also raw, I like to make it early in the day and let it rest in the fridge to soak up the flavors, but you could saute the broccoli first if you prefer. I find that sometimes its easy to over sauté the broccoli and its gets a little too soft, losing the natural crunch that I love.
To finish it off, I added a bunch of chopped cherry tomatoes, red onions and cucumbers. However, you don’t have to play by my rules, get creative and throw in any of your own favorite veggies!
- 1 Large head of Broccoli, Thick stems removed
- 3 T. of finely chopped Red Onion
- 3 T. of finely chopped parsley
- ½ Cucumber, diced
- ½ pint Cherry Tomatoes, halved
- ⅛ C. Lemon Juice
- ¼ C. Olive Oil
- 2 Cloves of Garlic, minced
- ¼ t. salt and pepper
- Place the Broccoli florets in a food processor and pulse until they reach a grain size consistency. You might have to work in batches to ensure even sized pieces, be careful not to over-do this because you still want some crunchy texture.
- Place the Broccoli in a large bowl. Add the Red Onion, Parsley, Cucumber and Tomatoes.
- Make a quick vinaigrette by placing the Lemon Juice, Garlic, Salt and Pepper in a small bowl. Slowly whisk the Olive Oil in until emulsified. Drizzle the vinaigrette over the bowl of Broccoli and mix until combined. Season to taste with salt and pepper.
- For best results, let the broccoli rest in the fridge for at least 30 minutes or up to a few hours in advance. This gives the broccoli time to absorb the flavor and soften.