Greek Tabbouleh is a twist to classic tabbouleh using Greek ingredients. Kalamata olives, feta cheese, red onion and cucumber are paired with tomatoes, parsley, green onion and fresh herbs and topped with a light lemony dressing for a light salad.
Do you love Greek inspired salads? If you answered yes then you are in for a treat!
Today’s Greek Tabbouleh uses kalamata olives, red onion, cucumber and feta cheese and pairs that with traditional ingredients of Tabbouleh which are tomatoes, parsley, green onion, mint and a light lemony dressing.
In the summer I make a batch of this Easy Tabbouleh Recipe almost weekly.
I especially love using my fresh garden veggies or farmers market produce to make it. But the weather doesn’t stop me from making one of my favorite salads on a regular basis. Tabbouleh is something I make year round and love finding new variations to try.
Last year I shared this Kale Cucumber Tabbouleh and this Cauliflower Tabbouleh that is a great twist on classic Tabbouleh. If you are new to making Tabbouleh lets talk a little about how to make the perfect Tabbouleh.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Bulgur Wheat: The bulgur wheat is the grain that is used in traditional tabbouleh. You will want to soak the bulgur to help it become softer.
- Vegetables: The mixture of vegetables in this tabbouleh is red onion, tomatoes, cucumber and green onions. You can mix these up or skip one if you don’t have them on hand.
- Olives: Kalamata olives are added into this salad. You can slice them in half. They add a nice salty flavor but can be skipped if you don’t like olives.
- Cheese: Creamy feta cheese is a great addition to this salad. I suggest freshly crumbled feta.
- Herbs: A mixture of fresh herbs add a nice finishing flavor to the salad. The hers are mint, parsley and dill. If you don’t have fresh you can use dried.
- Dressing: The dressing is a light lemony dressing that mixes extra virgin olive oil, red wine vinegar and lemon juice.
Ways to Modify This Salad:
- Vegetables: You can add any vegetables you have on hand to this salad. I especially love bell peppers, radish, celery, sun-dried tomatoes and carrots.
- Herbs: Fresh herbs always take these type of salads to the next level. Try adding cilantro, dill, oregano or basil.
- Beans: Beans are a great addition to this salad. I love adding chickpeas or white beans in this salad.
- Cheese: Feta cheese is my go-to in this salad but goat cheese could also work or even mozzarella cheese.
- Nuts and Seeds: I like adding nuts and seeds into these types of salads for crunch. Try adding sesame seeds, sunflower seeds, sliced almonds, pine nuts, walnuts or cashews.
- Protein: Protein is also a great addition to this salad and can create a complete meal. Some options to add are shrimp, rotisserie chicken, grilled chicken, canned tuna, salmon, steak or even tofu.
- Greens: Spinach was my choice but I also really like adding fresh arugula to this salad.
Storage Tips
Tabbouleh keeps well in a covered dish in the refrigerator for 3-4 days. I drain the excess liquid and will freshen it up with olive oil and lemon juice.
Recipe FAQ
I use extra fine bulgur wheat in my tabbouleh because it doesn’t take much time to soak and create a soft texture. If you use a different bulgur that is fine but you will need to soak it in hot water to soften it for about an hour.
You can serve tabbouleh at room temperature or cold. Either works fine. I grew up eating it at room temperature and it was great.
If possible this is the best method to help the parsley maintain a light, fluffy consistency. Chop everything finely but not to the point where it becomes mushy. A sharp knife will prevent bruising the herbs and vegetables.
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Greek Tabbouleh
Ingredients
- 1/2 cup bulgar wheat, extra fine
- 1/3 cup red onion, chopped
- 5-6 Roma Tomatoes, diced
- 2 cups parsley, finely chopped
- 1/2 English cucumber, diced
- 6-7 green onions, green and white parts chopped
- 3/4 cup kalamata olives, pitted, halved
- 3 ounces feta cheese, crumbled
- 1/4 cup mint, finely chopped
- 2 Tablespoons dill, chopped
- 1/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- Rinse the cracked wheat in a small bowl in cold water and squeeze the cracked wheat in your hand and transfer to a new dish. Repeat two times.
- Cover the cracked wheat and refrigerate for one hour.
- In a large bowl combine the red onion, tomatoes, parsley, english cucumber, green onions, olives, feta cheese, dill and mint.
- In a mason jar or salad dressing container mix together the olive oil, lemon juice, red wine vinegar, salt and pepper and shake to mix well.
- Add the cracked wheat to the chopped vegetables and gently toss.
- Pour the dressing over the tabbouleh and combine. Refrigerate for 30 minutes if you have time, otherwise serve immediately.
Notes
- Tabbouleh also works great with other grains including quinoa and sorghum.
- Try adding other grilled chicken or beans like chickpeas or white beans for protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!