Friday, May 6, 2011

Tabbouleh- Middle Eastern Salad

My family and I loved this very healthy,  fresh, clean and light salad.   I enjoyed every bite of this salad and had no problem going back for seconds.

The Vegetables and Herbs:
  • 2 handfuls of flat leaf parsley chopped
  • 1 handful of mint chopped
  • 1 cup of cherry tomatoes diced
  • 2 cups of cucumber (seeded) diced
  • 1 bunch of green onions chopped
  • 1/2 of a large onion diced
  • 2 jalapenos seeded  diced.

Note:  to seed the cucumber, simply scrap down the center with a spoon until all the seeds are gone. 

    The Grain:
    2 cups of Bulgar Wheat prepared.  To prepare Bulgar Wheat, measure 1 cup of dry Bulgar.  Boil 2-3 cups of water and pour the dry Bulgar into the hot water.  Allow to sit for 10-15 minutes until the Bulgar softens.  Drain water and then wring out all the excess liquid from the Bulgar with your hands. 

    Note:  You can also use Cous-Cous, brown or white rice or Quinoa instead of the Bulgar Wheat.

    The Dressing:

    • 1/2 cup of fresh lemon juice
    • 1/2 cup of Extra Virgin Olive Oil
    • 3-4 cloves of garlic grated
    • Salt to taste

    Pour Dressing over salad and allow to chill for 30 minutes before serving.

     Makes about 8-10 cups of salad.  This makes a great side dish for any grilled meat.  Enjoy.


    1. Oh, yummy! This looks SO refreshing and delicious. I love the idea of using cherry tomatoes as I just can't wait for late summer, when the garden tomatoes are prime, to try this winner!

    2. Thanks Lizzy. Yes, this salad was very refreshing and had really bold and amazing flavors. I hope you enjoy. : )

    3. This is one of my favorite salads! ... especially with hummus! YUM!

    4. This dish looks so fresh and beautiful!


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