This is a Mediterranean twist on a very classic Middle Eastern bulgur wheat salad, with very approachable flavors. It can be served as a side dish, or a main course, and even as part of a creative appetizer or meze spread. It’s also a great portable dish, perfect for bringing to a potluck, or serving outside for a 4th of July get-together.
In this recipe the bulgur “cooks” by soaking in liquid, absorbing fresh lemon juice along with the water, which really brightens up the early flavor (know going in that you need 2 hours to get the bulgur soft). If you prefer to cook the bulgur using another method (different packages will also advise different ways), feel free, but then add the lemon juice with the other dressing ingredients.
It’s a great dish to keep front of mind during the summer months when ripe tomatoes, cucumbers, and fat bunches of herbs are readily available.
I will show you.
Millet and Greens Salad (above): In this recipe, the vegetables (arugula and asparagus) are the star players and the millet is more of an accessory, along with dried cherries and fresh basil.
Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado: A very nice thing to happen to a bowl of quinoa.
Wild Rice and Broccolini Salad: Delicious, make-ahead, portable, room temperature – there is a lot to love about this grain salad.
Vegetable and Brown Rice Salad with Honey Lemon Dressing: This is the vegetarian side dish you’re looking for when you’re hosting a crowd or need to bring something to a potluck. It’s easy, healthy, flexible, and PRETTY (use whatever vegetables, seasonings, and herbs you like).
Tomato, Zucchini, and Bulgur Salad (above): This one is kind of tabbouleh-ish. Keep it in mind when tomatoes and zucchini flood the markets.
Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado: It’s full of great textures, and tossed with a slightly Asian dressing.
This recipe is adapted from my second cookbook, Dinner Solved!
Greek Tabbouleh Salad
- 1 ½ cups bulgur wheat
- 1 ¾ cups hot water
- Finely grated juice and zest of 2 lemons
- ⅓ cup extra-virgin olive oil
- ½ cup finely chopped onion
- 1 clove garlic finely minced
- 3 tablespoons minced fresh parsley leaves
- 3 tablespoons minced fresh mint leaves
- 1 teaspoon kosher or coarse salt
- ½ teaspoon freshly ground black pepper to taste
- 1 seedless cucumber diced (peeled or not, your choice)
- 1 pint cherry or grape tomatoes halved
- ¾ cup crumbled feta
- ⅓ cup slivered Kalamata olives
- 2 tablespoons minced fresh oregano
- Pour the bulgur into a large bowl and add the hot water and lemon juice. Stir and cover. Let sit at room temperature for 2 hours, until the bulgur has absorbed all of the liquid, or place it in the fridge for at least 4 hours.
- Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and pepper to the bulgur and combine well. Stir in the cucumber and tomatoes. Add the feta, olives, and oregano and toss gently to combine.
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