My mother made tabbouleh every summer growing up and to me it doesn’t feel like summer until I’ve made it myself. That said, I enrage my three sisters and lose followers every year when I proclaim that quinoa tabbouleh is better than tabbouleh made from bulghur wheat (and mildly insinuate that mine is better than my mother’s- it’s not, just different).  I also greatly prefer my tabbouleh to be made with cherry tomatoes rather than beefsteak, roma, or other large tomatoes which break down quickly and make the salad soggy.  Finally, many people benefit from the reminder that tabbouleh is in essence, a parsley salad. Meaning a smattering of parsley won’t do. Unlike my mother, who used curly parsley (probably because that was the only variety available in the supermarket up until the late 1990’s), I use two bunches of flat leaf Italian parsley, and just the leaves. The stems are tougher and unpleasant to chew. It’s a little bit of work to remove the stems but definitely worth it.