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Cooling Tabouli Salad

Need a refreshing salad to cool off with? Try this Mediterranean inspired salad with colorful mixes of cucumber, tomato and feta cheese. It will not only tantalize your taste-buds but is so light yet filling, it will help stave off hunger while not making you feel overly full.


3/4 Bulgar wheat (fine or extra fine if you can find it), cooked

6 Roma tomatoes, very finely chopped, drain excess liquid

1 English cucumber, finely chopped

3/4 white onion, finely chopped

1.5 bunches parsley, stems removed, washed and well-dried, very finely chopped

1/2 cup fresh mint leaves, stems removed, washed and well-dried, very finely chopped

1/4-1/2 cup feta cheese, finely crumbled


4 T lemon juice

4 T extra virgin olive oil

Himalayan Sea Salt to taste

1. Double the amount of water to Bulgar and cook for about 11-12 minutes. Test for tenderness and drain off any excess liquid. Set aside to cool.

2. Mix the marinade and set aside.

3. Chop the herbs and vegetables as indicated. Place tomatoes in a colander to drain while chopping the other ingredients.

4. Mix the Bulgur, vegetable mix and marinade together and refrigerate for at least an hour.

You can serve this as a side dish, on top of lettuce or use a cut out watermelon for a fun serving dish.

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