Tabbouleh Salad

Tabbouleh Salad
This easy to make Tabbouleh is one of my Summer favorites. It's fresh, gorgeous, and so flavorful. I love serving it alongside some simply grilled meats for the perfect dinner! Also, you can make it ahead of time which is always a plus. The longer it sits the more flavorful it gets!
Write a review
  1. 3/4 cup Bulgur wheat
  2. 1 cup boiling water
  3. Juice from 2 lemons (about 1/4 cup)
  4. salt
  5. pepper
  6. 1 pint cherry tomatoes, cut in half
  7. 1 hothouse cucumber, diced
  8. 1 bunch scallions, chopped (white and green parts)
  9. 1 cup fresh mint, chopped
  10. 1 cup fresh parsley, chopped
  11. 3/4 cup feta cheese, crumbled
  12. salt
  13. pepper
  1. In a bowl add the Bulgur wheat, boiling water, lemon juice, salt, and pepper. Give it a good mix, put some plastic wrap to cover it, and let it stand at room temperature for 1 hour
  2. Once the wheat is cooked through and room temperature add the cherry tomatoes, cucumber, scallions, chopped mint, chopped parsley, feta cheese, and a little more salt and pepper
  3. Mix until combined, and serve! It's that easy.
Everyday Gourmet with Blakely

Facebook Conversations


Tabbouleh Salad

Leave a Reply

Your message*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>