Tabouli Salad with Cucumber, Tomato, Feta, and Olives

By • July 28, 2013 • 0 Comments

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Author Notes: The classic Mediterranean Salad boosted by crunchy cucumber, sweet tomatoes, and briny olives.Pinch&Swirl

Serves 4

  • 1 1/2 cups water
  • 1 cup dry bulgur
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 3 scallions, finely chopped
  • 1/2 cup minced fresh flat leaf parsley
  • 12 fresh mint leaves, minced
  • 1 tomato, coarsely chopped
  • 1 cucumber, cut into 1/2-inch cubes
  • 3 ounces crumbled feta
  • 12 kalamata olives, pitted and halved
  1. Bring water to boil, add dry bulgur to boiling water, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
  2. Fluff bulgur with a fork and then allow to cool to room temperature.
  3. Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
  4. About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.
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