Do you ever buy little tubs of deli-type foods and taste them, and think they could use just a bit of a little somethin’-somethin’?
This tabbouli is fine as-is, with perfectly classic ingredients, but I wanted to make it a main dish for lunch, so I started amping it up with a few things I had. Use what you have, I always say. Try something out, and see what happens!
In this case, a combo of two perfectly seasonal fruits — grapes and persimmon — added sweetness and crunchy texture to the salad, and a pinch of crumbled bacon added smokiness and a bit of chew.
Suddenly, it turned from weekday to WOW!
This makes a dandy lunch, or would be wonderful as a side salad for dinner, or even, dare I say, with turkey?
Yes, I know I took a vegan tabbouli salad and I put bacon in it. You must forgive me.
What are Christmas Crunch grapes?
Christmas Crunch is a new variety of seedless red grape that is slightly larger and much sweeter than the standard red seedless. It has a pronounced crunchy texture and is named for its very late-season availability that takes it through the holidays. Unbidden quote from my husband: “Wow, what are these grapes? These are the best grapes I’ve ever had!” Ask for them in your produce department.
Disclosure: Melissa’s Produce sent the grapes and persimmon for recipe development. Hormel sent the bacon and compensation for my time on this post.