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Greek Tabbouleh

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 healthy salad. 

Greek Tabbouleh in a bowl.  


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, 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.

Greek Tabbouleh with serving spoons.

If you are new to making Tabbouleh lets talk a little about how to make the perfect Tabbouleh.

Now I have seen a lot of variations on Tabbouleh depending on what region of the Mediterranean you come from.

I grew to love my Grandma’s version from Lebanon which uses a good amount of parsley, green onion and tomatoes.

Those are really the stars of the salad I grew up eating.

Greek Tabbouleh with tomatoes.

The grain that you use {which was always bulgur growing up} is more of a compliment to the salad.

From there you will use a light lemony dressing along with fresh mint.

For Greek Tabbouleh I added fresh dill because I felt that the flavors paired really well with it.

I also added kalamata olives, crumbled feta cheese, red onion and cucumbers.

These are all ingredients I often enjoy in my Greek Salad so I thought it would be fun to create this Greek Tabbouleh combining the flavors of two of my favorite salads.

Greek Tabbouleh above shot.


VEGETABLES: You can add any vegetables you have on hand to this salad. I especially love bell peppers, radish, celery and carrots. 

HERBS: Fresh herbs always take these type of salads to the next level. Try adding cilantro, dill, oregano or basil. 

CHEESE: I used feta cheese in this tabouli recipe but goat cheese would work nicely too. 

BEANS: Chickpeas would be a great addition to this salad. You could also try white beans or black beans. 

Greek Tabbouleh with olives.

Here are a few recipes that this tabbouleh would pair great with:

Mediterranean Baked Turkey Meatballs These turkey meatballs are so easy to make and filled with warm Mediterranean spices. 

Beef Kafta Meatballs Bowls The tabbouleh would be a great addition to this rice bowl alongside the beef kafta meatballs.

Hummus with Spiced Beef and Toasted Pine Nuts I grew up eating tabbouleh alongside hummus and this would be a nice compliment to this hummus beef plate.

Slow Cooker Mediterranean Whole Chicken I love making this whole chicken to use throughout the week. Greek Tabbouleh would be the perfect side to pair with the shredded chicken and a side of hummus.

 Chicken Shawarma Rice Bowls Tabbouleh goes perfectly in these Chicken Shawarma Rice Bowls and lends itself to the flavors and spices in the chicken.

Greek Tabbouleh with logo.

Greek Tabbouleh with tomatoes.

Greek Tabbouleh

Yield: 6-8
Prep Time: 20 minutes
Total Time: 20 minutes

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 healthy salad. 


  • 1/2 cup extra fine bulgar wheat
  • 1/3 cup red onion, chopped
  • 5-6 Roma Tomatoes, diced
  • 2 cups parsley, finely chopped
  • 1/2 of an english cucumber, diced
  • 6-7 green onions, green and white parts chopped
  • 3/4 cup kalamata olives, pitted, halved
  • 3 ounces crumbled feta cheese
  • 1/4 cup fresh mint, finely chopped
  • 2 Tablespoons fresh dill, chopped
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1/4 cup lemon juice {I use a medium lemon}
  • Salt and pepper to taste


  1. 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.
  2. Cover the cracked wheat and refrigerate for one hour.
  3. In a large bowl combine the red onion, tomatoes, parsley, english cucumber, green onions, olives, feta cheese, dill and mint.
  4. 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. 
  5. Add the cracked wheat to the chopped vegetables and gently toss. 
  6. Pour the dressing over the tabbouleh and combine. Refrigerate for 30 minutes if you have time, otherwise serve immediately. 


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.

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