Tabouli salad is easy to make and absolutely delicious! From crisp cucumber, sweet tomatoes, briny olives and bright parsley, every bite is a little different. It’s a classic Levantine dish (also spelled tabbouleh, tabouleh and taboulah), a vegetarian salad that is loaded with flavor and texture. Bulgur wheat makes the salad hearty enough to make it a main dish and I love to add salty creamy feta to make the salad even better.
Bulgur is a quick-cooking, versatile grain that is very forgiving (like the quinoa in this Kale and Quinoa Salad). You can make it a day ahead, refrigerate it, and when you take it out the next day and fluff it with a fork, it will still be light and delicious. I use it as a base for a variety of salads or make it alone with a swirl of olive oil and a pinch of salt as a simple side dish.
Often Tabouli salad doesn’t include cucumber, tomatoes, olives, and cheese, but it’s my favorite way to serve it. Give it a try! I’d love to hear what you think.
For a feast, I love serve this with Grilled Shrimp or Grilled Lamb Chops (or Roasted Lamb Chops in the fall and winter) and some of my other favorite Mediterranean recipes like homemade pita bread with Tzatziki and White Bean Hummus!
Tabouli Salad with Cucumber, Tomato, Feta, and Olives
I like to mince the scallions, parsley, and mint in the food processor – just turn the processor on and add through the shoot. They’ll be perfectly minced in about 5 seconds.
- 1 1/2 cups boiling water or broth
- 1 cup dry bulgur
- 1 teaspoon salt omit if you are using broth
- 3 tablespoons fresh lemon juice about 1 lemon
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 3 scallions finely chopped
- 1/2 cup minced fresh flat leaf parsley
- a dozen or so fresh mint leaves minced
- 1 large tomato coarsely chopped
- 1 cucumber peeled if you like and cut in 1/2-inch cubes
- 2-3 ounces crumbled feta my favorite is Valbreso sheep's milk feta
- 12 Greek or kalamata olives pitted and halved
Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
Fluff bulgur with a fork and then allow to cool to room temperature.
Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
About 1/2 hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.