Tabouli Salad

4.50 avg. rating (89% score) - 2 votes

Tabouli Salad

Not your typical tabouli salad, this is chunkier than most and full of luscious tomatoes. It’s a refreshing dish, best made at the height of tomato season.

Yield: 12 to 15 servings

Ingredients

  • Bulgur Mixture:
  • 1 cup uncooked bulgur
  • 3/4 cup boiling water
  • 2/3 cup minced scallions
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons salt
  • dash of pepper
  • Tomato Mixture:
  • 2 pounds tomatoes, seeded and diced
  • 1 cup sliced onions
  • 1 cup diced and seeded cucumbers
  • 1/2 cup sliced ripe olives
  • 3/4 cup diced green bell pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • cheese and lettuce
  • 12 ounces feta cheese, crumbled
  • Romaine lettuce or mixed greens

Instructions

In a large bowl, combine the ingredients for the bulgur mixture. Cover and chill for at least 3 to 4 hours or overnight.

In a second large bowl, combine the ingredients for the tomato mixture. Cover and chill for at least 3 to 4 hours or overnight.

To serve, spoon some of the dressing from the tomato mixture over the feta cheese. Line a large salad bowl with the romaine or mixed greens. Combine the bulgur mixture with the tomato mixture and spoon on top of the lettuce. Sprinkle the cheese on top.

Comments
  • LOVED IT! And it’s been through 3 major dinner parties with receipe requests at every one.

    Reply

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