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Tabouli Salad

Tabouli Salad
2 votes, 4.50 avg. rating (86% score)
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Yield: 12 to 15 servings

Not your typical tabouli salad, this is chunkier than most and full of luscious tomatoes. It's a refreshing dish, best made at the height of tomato season.

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  • Bulgur Mixture:
  • 1 cup uncooked bulgur
  • 3/4 cup boiling water
  • 2/3 cup minced scallions
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons salt
  • dash of pepper
  • Tomato Mixture:
  • 2 pounds tomatoes, seeded and diced
  • 1 cup sliced onions
  • 1 cup diced and seeded cucumbers
  • 1/2 cup sliced ripe olives
  • 3/4 cup diced green bell pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • cheese and lettuce
  • 12 ounces feta cheese, crumbled
  • Romaine lettuce or mixed greens


In a large bowl, combine the ingredients for the bulgur mixture. Cover and chill for at least 3 to 4 hours or overnight.

In a second large bowl, combine the ingredients for the tomato mixture. Cover and chill for at least 3 to 4 hours or overnight.

To serve, spoon some of the dressing from the tomato mixture over the feta cheese. Line a large salad bowl with the romaine or mixed greens. Combine the bulgur mixture with the tomato mixture and spoon on top of the lettuce. Sprinkle the cheese on top.

Updated Thursday, May 23rd, 2002

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One Response to Tabouli Salad

  1. Tina Woodland August 22, 2003 at 8:45 pm #

    LOVED IT! And it’s been through 3 major dinner parties with receipe requests at every one.

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