I love tabbouleh, but it's hard to find decent tomatoes ten months out of the year. Occasionally I'll make a no-tomato tabbouleh just to mix things up a little. This one has thinly sliced raw breakfast radishes and one raw yellow pepper, plus parsley and mint, minus the usual tomato and cucumber. I also added some pickled ramps, for onion flavor.
The great thing about tabbouleh is that you can make it ahead of time, eat it cold or at room temperature, or throw it into a wrap with some greenery. It's very versatile, very forgiving (you can leave it in a hot car), and very delicious.
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