Greek Tabbouleh Salad
on Jun 20, 2018, Updated May 20, 2024
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A Mediterranean twist on a very classic Middle Eastern bulgur wheat salad.
This is a Greek twist on a very classic Middle Eastern bulgur wheat salad, enhanced with olives, feta, and oregano. It can be served as a side dish, or a main course, and even as part of a creative appetizer or mezze spread. It’s also a great portable dish, perfect for bringing to a potluck, serving at a cookout, or adding to a buffet.
It’s a fantastic dish to keep front of mind during the summer months when ripe tomatoes, cucumbers, and fat bunches of herbs are readily available. It goes perfectly with some juicy Greek chicken thighs or braised lamb shoulders. Or keep dinner vegetarian and serve this with a classic Greek Salad.
This recipe is adapted from my second cookbook, Dinner Solved!
Table of Contents
A Mediterranean twist on a very classic Middle Eastern bulgur wheat salad.
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Greek Tabbouleh Salad Ingredients
- Bulgur wheat – In this recipe the bulgur “cooks” by soaking in liquid, absorbing fresh lemon juice along with the water, which really brightens up the earthy 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.
- Lemons – Use both the zest and the juice so the lemon flavor permeates the grains.
- Extra-virgin olive oil – Helps to create a sort of dressing for the salad.
- Onion – I like using red onion for this one.
- Garlic – Mince it finely so you don’t get big chunks of raw garlic.
- Parsley – Fresh parsley brings a bitter herby kick.
- Mint – Adds a Mediterranean flair and freshness.
- Cucumber – It’s up to you whether to peel them or not — I don’t mind the skins.
- Cherry or grape tomatoes – Bring great sweetness.
- Feta – Crumble it up before stirring it into the salad.
- Kalamata olives – Slice the olives up so that you can get a little olive in every bite.
- Oregano – Fresh oregano is so important to the herby flavor profile of this salad.
How to Cook Greek Tabbouleh Salad
- Cook the bulgur: Combine the bulgur with hot water and lemon juice in a big bowl, then cover and rest for 2 hours.
- Make the salad: Uncover the bulgur and add in the lemon zest, olive oil, onion, garlic, parsley, mint, salt, and pepper. Mix to combine, then add in the cucumber, tomatoes, feta, olives, and oregano. Ready to serve!
What to Serve With Greek Tabbouleh Salad
More Delicious Grain Salads
- Millet and Greens Salad
- Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado
- Wild Rice and Broccolini Salad
- Vegetable and Brown Rice Salad with Honey Lemon Dressing
- Tomato, Zucchini, and Bulgur Salad
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Greek Tabbouleh Salad
Ingredients
- 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 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
Instructions
- 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.
I grew up eating this but we always wrapped it up in a grape leaf and ate that way.