Greek Tabbouleh Salad Recipe

Name: Greek Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup medium bulgur (4 ounces), rinsed; Hot water; 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1/2 pint cherry tomatoes, halved; 1 seedless cucumber, peeled and cut into 1/2-inch dice; 2 scallions, thinly sliced; 1/2 cup crumbled feta (3 ounces); 1/4 cup pitted kalamata olives, coarsely chopped; 1/4 cup chopped flat-leaf parsley; 1/4 cup chopped mint; Salt and freshly ground pepper

Servings: persons

3/4 cup medium bulgur (4 ounces), rinsed
Hot water
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 pint cherry tomatoes, halved
1 seedless cucumber, peeled and cut into 1/2-inch dice
2 scallions, thinly sliced
1/2 cup crumbled feta (3 ounces)
1/4 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped mint
Salt and freshly ground pepper

1
In a large bowl, cover the bulgur with 2 inches of hot water and let soak for about 20 minutes, until tender.
2
Drain the bulgur in a fine sieve, pressing firmly to release the excess water.
3
Wipe out the bowl.
4
In the same bowl, whisk the lemon juice with the olive oil.
5
Add the bulgur, tomatoes, cucumber, scallions, feta, olives, parsley and mint.
6
Season with salt and pepper and toss well.
7
Let stand for 10 minutes and toss once more before serving.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup medium bulgur (4 ounces), rinsed, Hot water, 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, and more.

Yes, Greek Tabbouleh Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Tabbouleh Salad

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