Tabouleh Salad Recipe
Tabouleh served over a Greek Salad.
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Ingredients
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Tabouleh
Greek Salad Base
Garnish (optional)
Method
Tabouleh
- 1
Soak bulgur
Place 3/4 cup fine bulgur in a medium bowl. Pour 180 ml (about 3/4 cup) boiling water over the bulgur. Stir, cover with a plate or plastic wrap, and let sit 15 minutes until tender and the water is absorbed. If any excess water remains, drain through a fine sieve and press gently to remove.
- 2
Fluff and chill
Fluff the soaked bulgur with a fork to separate grains. Transfer to a large mixing bowl and let cool 5–10 minutes so it doesn't wilt the herbs and vegetables.
- 3
Prep produce
While bulgur cools, very finely chop 2 cups flat-leaf parsley and 1/2 cup mint. Dice tomatoes into very small pieces (2 cups). Peel, seed and dice 1 cup cucumber. Thinly slice 3 green onions. Combine all chopped produce in the bowl with the bulgur.
- 4
Dress tabouleh
Add 4 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, 1 teaspoon sea salt and 1/2 teaspoon black pepper to the bulgur and herbs. Toss thoroughly to combine. Taste and adjust salt, pepper or lemon as needed. Chill in the refrigerator 10–15 minutes to allow flavors to meld, or serve at room temperature.
Greek Salad Base
- 5
Assemble base salad
In a large salad bowl or platter, combine 4 cups mixed salad greens, 1/2 sliced red bell pepper, 1/2 cup halved kalamata olives, and 1/4 thinly sliced red onion.
- 6
Make dressing
In a small bowl or jar whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified.
- 7
Dress base
Pour the dressing over the salad greens and toss gently to coat. Scatter 1/2 cup crumbled feta over the dressed greens, leaving space in the center or on top for the tabouleh.
Finish & Serve
- 8
Spoon the prepared tabouleh onto the center of the dressed Greek salad or mound it on top, depending on presentation preference. Garnish with extra parsley sprigs and lemon wedges if using. Serve immediately so greens remain crisp. Leftovers: store tabouleh and salad base separately in airtight containers for up to 2 days; combine just before serving.