If you like chopping vegetables, then this recipe is for you.

Nate and I headed down to his mom’s for Memorial Day weekend, and as always I took advantage of her giant kitchen with ample counter space to make lots of recipes.

I love having room to spread out! I literally had every square inch of the counter covered with ingredients for three different recipes I was making at once. It’s such a nice change from our little apartment kitchen where I have to clean as I go (something I’m horrible at) if I want any hope of keeping some semblance of order in the kitchen.


I will be SO happy when we move to a house with *hopefully a nice big kitchen! Unfortunately, we just signed our lease for another year, so it’ll be at least a year til my dream comes true.

Anyway, this salad isn’t quick to make. There are a lot of vegetables to chop…and not just any vegetables, but small vegetables. I wish there was an easy way to chop small things.

I did use Rachel Ray’s tip for cutting cherry tomatoes. She kind of annoys me sometimes, but in this case, she’s a freaking genius. This is hands-down the best time-saver EVER.


Speaking of Rachel Ray, did I ever tell you guys I was in the audience of the Rachel Ray show, and they kept panning the camera to me. It was my 15 minutes (okay, seconds) of fame :) You can see it here…if you go to minute 1:50, you can see me!

Try to ignore the fact that I look directly at one of the cameras. I’m not an actress, folks. I was beckoning to the camera man. I’m also in the other segments from show that day, which you can find here. They loved me!

Ok, so back to the recipe. This may be time-consuming, but when all is said and done, it’s so colorful, fresh and delicious!

Be aware that this makes a lot of Taboulli. Perfect alongside your summer barbecues or for a light lunch!




From Mom’s recipe box (i.e. source unknown)

Print this recipe!

Serves 8-10

1 cup bulgur, uncooked
1 cucumber, diced
2 tomatoes, diced (or 2 handfuls cherry tomatoes, cut in half)
1 bunch radishes, chopped in 1/4 dice
3/4 cups scallion, sliced
1/2 cup fresh mint, minced
1/2 cup fresh parsley, minced
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste

Wash bulgur in cold water til water runs clear. Place in bowl, cover with 4 cups boiling water. Mix and let stand 30-40 min.

Drain bulgur and squeeze out excess moisture. Place in clean bowl

Add rest of ingredients. Adjust seasonings.


  1. What I wouldn’t give for more counterspace…

    Although the boyfriend has even less than I do, so I’m learning to be grateful for what I have.

    They panned to you because you’re so darn cute!

    • Oh man I know. I mean I’m kind of spoiled now, by nyc standards. It’s like 3 times the space of my old apt, but 10 times less space than I need :) Aw, thanks!

  2. It seems that the mincing and dicing always takes more time than the actual cooking in most recipes. It also creates lots of little prep dishes that need to be washed afterwards.

    • It’s true! I do like chopping things, but I much prefer chopping large veggies into small pieces than small veggies into small pieces :)

  3. i LOVE tabouli! i make mine with quinoa! the dicing is so therapeutic to me. sometimes i just halve baby tomatoes to save some time :). congrats for your 15 seconds of fame. hehe.

  4. Very nice, love all the colors. Look forward to trying, thanks so much for sharing.

  5. Definitely stick to the cooking (you’re the best!) and not acting (or singing for that matter), I’ll take care of those.

    • Aw, thanks, Beardo. Yes, I’ll leave the singing to you for sure. Your falsetto, in particular, is music to my ears (pun intended).

  6. I love chopping veggies, honestly I find it very therapeutic. Kind of appeals to the OCD side of my nature to chop them all really small. So this dish might just be for me!

    • I like chopping large veggies into small pieces but not small veggies into small pieces. But if you love it, then kudos to you! :)

  7. CANNOT wait to view the Rachel Ray clip when I return home :) (I’m on the road and can’t access at the moment). How exciting is that?! Love the close-ups of this gorgeous salad…. I’m not one to do a lot of chopping (or any time-consuming function in the kitchen ;-)) but with results like this, who am I to argue procedure? Gorgeous Amy!

  8. You’re famous!!! Of course they’d pan to you because you’re gorgeous and smiling. :) This salad sounds delicious, too…very summery.

  9. Honestly, your cameo was the highlight of that show. They should probably make you a regular guest.

    Also, that tabouli looks amazing. And I’ve been craving it as of late. I’m pretty good at downing recipes that are intended for 8-10 people. By myself.

    • Hahah, I’ll have to contact Rachel. Honestly, my dream is to have my own Food Network show ;)

      Trust me, there’s no possible way you could down this in one sitting. Nate and I couldn’t even finish it before it was too old to be worth eating. If you do down it in one sitting, I think maybe YOU should have your own tv show :)

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