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Greek Tabbouleh 1200 x 1200
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5 from 1 vote

Greek Tabbouleh

Greek Tabbouleh is a twist to classic tabbouleh using Greek ingredients like Kalamata olives, feta cheese, red onion and cucumber.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Mediterranean
Cuisine: Greek
Keyword: Greek Tabbouleh
Servings: 6

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

Calories: 214kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 445mg | Potassium: 404mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2479IU | Vitamin C: 42mg | Calcium: 136mg | Iron: 2mg