Rosie Makes Tabbouleh. And It Was Delicious.

Summer's almost gone. The weather has changed here already. It's cool. As in the high seventies. And I wanted a dish to evoke summer, before it's gone entirely. I decided upon tabbouleh. And T Is For Tabbouleh. Did you forget that I'm gradually going through the culinary alphabet?

The main ingredient for tabbouleh is bulgur wheat.

I measured out 1/2 cup of bulgur wheat. Then poured 3/4 + cup of boiling water over top.

Cover and let sit for an hour.

After an hour, the water is absorbed by the bulgur wheat, and it's ready to add in all the flavors of summer.

I have tomatoes, mint, cucumber, parsley, green onions, and lemons.

From top left going clockwise, I have about 1/2 cup chopped parsley, 2 peeled, seeded, juiced, and chopped tomatoes, 1/4 cup chopped mint, 1/2 cup chopped green onions, and 1/2 cucumber, peeled, seeded, and chopped.

I juiced 2 lemons and added an equal amount of Extra Light Bertolli Olive Oil.

Here are all the ingredients ready to add to the bulgur wheat.

Green onions and cucumber go in.

Next, tomatoes get added.

Then the parsley and mint.

Finally, I whisked the olive oil, lemon juice, salt and pepper together and poured over top of the bulgur mixture.

And here's just a bit of summer on a lettuce leaf.

Every bite burst with flavor.

It's a light and refreshing dish, yet an intense combination of the best flavors summer has to offer:

tomatoes and cucumbers - the essence of summer; mint, parsley, and green onions - just the greenness and flavor additions needed; lemon juice and olive oil - bring it all together.