This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.
Recipe adapted from The Gourmet Cookbook 2004.
- 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
- 5 tbsp extra virgin olive oil
- 1 1/2 bunches fresh flat-leaf parsley, chopped
- 1 cup fresh mint, finely chopped
- 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
- 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 oz feta, crumbled (omit to make this recipe vegan)
- 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)
- Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
- Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.