Words cannot even describe how much I love this recipe. Let’s put it this way: for about eight years, I ate this for lunch most weeks. I’ve fallen out of the habit in recent years but in a quest to bring you some of my all-time favorite recipes, I’ve finally written up my recipe for Greek Tabbouleh Salad.
This is a wonderful way to use your homegrown tomatoes, cucumber, and herbs. This has so many of my favorite ingredients: mint, garlic, tomato, lemon, cucumber, Kalamata olives, and feta cheese. It’s salty, creamy, crunchy, and bursting with flavor. It’s amazing on its own or as an accompaniment to pretty much anything on the grill. (Try it with my grilled chicken, beef kofta, and lamb lollipops!)
This makes about four lunch servings, or about six side servings. I can honestly eat half of this by myself in one sitting. It’s that good! Want a simpler version? Check out my classic tabbouleh recipe here.
Greek Tabbouleh Salad
1/2 cup bulgur wheat
1 bunch curly leaf parsley (about 1 cup chopped)
5 mint sprigs (about 1/2 cup chopped)
1/4 small onion (about 1/4 cup chopped)
1 clove garlic
1 large tomato
1 Tbsp olive oil
2 whole lemons
1/2 English cucumber
1/4 cup Kalamata olives
4 oz feta cheese
- Cook bulgur wheat and 1/2 tsp salt in water according to package directions. Let cool for ten minutes, then fluff with a fork. Pop in the fridge while you make the rest of the dish.
- Process parsley, mint, onion, and garlic in a food processor until diced. Toss mixture with bulgur wheat. Stir in olive oil and juice from one lemon.
- De-seed tomato, chop, and stir into salad. Chop cucumber and add to salad. Stir in olives and crumble feta cheese on top. Chill until ready to serve. Serve with lemon wedges and squeeze more lemon juice on top.
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