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Heirloom Tomato Tabouli
  • Heirloom tomatoes are a New World fruit, native to the Americas; generally understood to be any tomato that isn't red, smooth and round; they are sometimes defined as varieties that are over 100 years old, pre-WWII, or by other dates
  • Availability: summer at farmers markets and increasingly, year-round at grocery stores as some heirloom varieties are being grown on a larger commercial scale
  • Appearance: colors range from green to yellow to orange to dark burgundy to purple to brown; tend to be open pollinated causing a lot of variety; grape, cherry and pear tomatoes in different colors beyond red are becoming increasingly common
  • Flavor: like great tomatoes
  • Trivia: when first brought to Europe, people considered them poisonous

1 cup of bulgur
2 cups of boiling water
3 heirloom tomatoes, each a different color
1 cucumber
2 scallions
1 cup of parsley, minced
Juice of 1 lemon
3 tablespoons of extra virgin olive oil
Salt and pepper


First, you need to soak the bulgur: Pour the 2 cups of boiling water over the bulgur, cover and let sit for 1 hour or until light and fluffy. Then, drain any excess water.

Remove the seeds of the tomatoes, and then chop. Peel and remove the seeds from the cucumber and chop. Chop the scallions. Add the lemon juice, olive oil, salt and pepper to the bulgur and mix. Refrigerate until needed. This is a good salad to make a day ahead of time.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.