Greek Tabbouleh

  • Author: Julia
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 1x
  • Cuisine: Salad, Vegetarian, Mediterranean


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
  • 56 Roma Tomatoes, diced
  • 2 cups parsley, finely chopped
  • 1/2 of an english cucumber, diced
  • 67 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

For the dressing:

  • 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


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. 


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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