Loaded Tabbouleh
Loaded tabbouleh salad takes a traditional cracked wheat salad over the top with fresh Mediterranean toppings like juicy tomatoes, olives, and briny feta cheese.
Servings: 6 servings
Ingredients
- 1/2 cup fine bulgur wheat, soaked (see instructions below.)
- 2 cups packed, parsley Note: make sure you wash your parsley well to remove any grit.
- 1/2 cup packed, fresh mint leaves, finely chopped.
dressing
- 1/3 cup extra virgin olive oil
- 4 Tbsp fresh lemon juice Note: adjust the lemon juice to your own liking. You may want a little more.
- salt and fresh cracked black pepper to taste.
toppings
- 1 pint cherry tomatoes, cut in half or quarters. Note: I used colorful cherry tomatoes, but all red will work fine, too.
- 1 small Persian cucumber, finely diced, no need to peel.
- 1/4 red onion, finely diced.
- 1 cup pitted olives, any variety, whole or halved.
- 1/2 cup feta cheese cut in small dice or crumbled.
Instructions
- To soak bulgur, put it in a large heatproof bowl and cover with 1/2 cup boiling water. Stir to combine and let it sit for 30 minutes to absorb the water and soften. Fluff with a fork.
- Finely mince the parsley. You can do this with a knife, or in a food processor. Try to get it as fine and even as you can.
- Add the parlsley and chopped mint to the soaked bulgur and toss to combine.
- Whisk together the dressing and taste to adjust to your liking. Add enough to the tabbouleh to moisten well, but don't drown it. Reserve the extra dressing. Cover and chill until ready to serve.
- Before adding your toppings, give the tabbouleh a toss and taste it. Add more dressing or salt and pepper, if needed.
- Just before serving, top with the tomatoes, cucumber, onion, olives, and feta. Drizzle lightly with more dressing, and add a few mint leaves for garnish. You can toss at the table if you like, or serve as is.
Notes
This recipe works well because the tomatoes and cucumbers don't have to be chilled in the refrigerator, where they become mushy and unappealing. This way they stay fresh and crisp. It's a beautiful way to present tabbouleh!
Nutrition
Calories: 239 kcal · Carbohydrates: 16 g · Protein: 5 g · Fat: 19 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 12 g · Cholesterol: 11 mg · Sodium: 513 mg · Potassium: 393 mg · Fiber: 4 g · Sugar: 3 g · Vitamin A: 2382 IU · Vitamin C: 50 mg · Calcium: 125 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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