Greek Tabbouleh Salad
| Serves | 6 |
|---|---|
| Menu Part | Salad |
| Cuisine Type | Mediterranean |
Source: Chandler School District (Chandler, Ariz.)
Bulgur wheat, a Middle Eastern grain, serves as the base for this hearty and flavorful salad, which is finished with fresh lemon juice and crumbled feta cheese.
Ingredients
1 1/2 cups boiling water
1 cup bulgur wheat
1/2 cup chopped, fresh flat-leaf parsley
1 cup halved cherry tomatoes
1 cup cucumber, unpeeled, halved lengthwise, seeded, medium diced
1 cup minced scallions, white and green parts
Juice of 1 lemon (about 1/8 cup)
2 tbsp. olive oil
3 tsp. salt
1/2 cup crumbled feta cheese
Steps
- Add water and bulgur to saucepan; bring to boil. Remove from heat, cover and let stand until bulgur is tender, about 25 minutes or according to package directions. (If water is not completely absorbed, drain bulgur in mesh sieve.)
- Transfer to large bowl and cool for 15 minutes.
- Add parsley, tomatoes, cucumbers and scallions to cooled bulgur.
- Mix lemon juice, oil and salt in small bowl. Add dressing to bulgur mixture and toss. Sprinkle with feta cheese.
- Serve at room temperature or chill for one hour and serve cold.