Recipe: Tabbouleh Stuffed Heirloom Tomatoes with Lemon Yogurt Dressing

pile of Heirloom Tomatoes


  • 1 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 1/ 2 cup lemon juice
  • 1/4 cup plus 2 tbsp Milanese Gremolata Olive Oil
  • 1 1/2 tsp sea salt
  • 1 bunch green onions, minced
  • 1 cup mint leaves, chopped
  • 1 cup Italian parsley, chopped
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, cut in half
  • black pepper
  • 4 heirloom tomatoes
  • 1 cup plain yogurt
  • 1 tbsp lemon zest


  1. Place the bulgur wheat in a large heatproof bowl.
  2. Pour in the boiling water…add 1/4 cup lemon juice, 1/4 cup olive oil, and 1 1/2 tsp salt.
  3. Stir to combine and let stand at room temperature for 1 hour.
  4. Add the green onions, mint, parsley, cucumber and tomatoes…mix well.
  5. Add pepper to taste and refrigerate 2-4 hours.
  6. Whisk the yogurt, lemon zest, remaining 1/4 cup lemon juice and 2 tbsp olive oil together in a small bowl until well blended…refrigerate.
  7. When you’re ready to serve, cut off the tops of the tomatoes, remove the seeds and flesh inside, leaving the shell intact.
  8. Spoon the tabbouleh into the tomato shell and generously drizzle the dressing over the top.

Recipe Credit

From “Garden Table: Celebrating Bare Feet Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill,” by Mango Dragonfly