Kamut Tabbouleh Salad
on Aug 26, 2017, Updated Aug 13, 2023
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Adding grains to green salads gives them a definite level of umph.
Another entry into the wonderful, endless world of grain vegetable salads. Kamut has a fantastic chewiness and presence. It’s a substantial grain, which is why I like to pair it with lot of lettuce and vegetables. Here kamut stars in a version of Middle Eastern tabbouleh, which is classically made with bulgur wheat. Try this with Imam Biyali (Turkish Stuffed Eggplants).
If you want to turn any vegetable or green salad into a more substantial offering, even a possible main course, then think about adding some cooked grains. Great texture and nutrition and fiber, and often some protein, if it’s a whole grain. And it definitely gives you something to chew on.
Think about cooking your grains in a mixture of water and broth, vegetable or chicken. Definitely stick with vegetable broth if you want your end result to remain vegetarian. This gives the grains extra flavor, without overpowering the flavor of the grain itself.
This Kamut Tabbouleh Salad recipe is another entry into the wonderful, endless world of grain vegetable salads.Tweet This
Add some crumbled feta if you like. Don’t substitute dried herbs here, the brightness and texture of fresh thyme and parsley are necessary to make this salad great. Parsley is the traditional herb for tabbouleh, and you can add other herbs and play around with different combos. But if you can’t get the fresh version of the herb, leave it out.
Other Grain Salad Recipes:
- Kale Quinoa Salad with Honey, Lemon and Dijon Dressing
- Summer Whole Grain and Vegetable Salad
- Farro and Tomato Salad
- Farro and Arugula Salad with Orange Herb Vinaigrette
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Kamut Tabbouleh Salad
- ¼ cup extra virgin olive oil divided
- 2 onions preferably Vidalia, diced
- 2 tablespoons rice vinegar
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground pepper to taste
- 2 cups cooked and cooled kamut see Note
- 1 pint grape or cherry tomatoes cut into halves or quarters
- 2 cups baby arugula
- ½ long seedless cucumber diced
- ½ cup chopped fresh flat-leaf parsley
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until slightly tender. Let cool.
- Combine the remaining 3 tablespoons olive with the rice wine vinegar and thyme, and season with salt and pepper. Toss the cooled cooked kamut with the dressing and then add the tomatoes, arugula, cucumbers, and parsley and toss. Taste and adjust seasonings. Serve at room temperature or chilled.