Tabbouleh goes Greek with feta and olives
This is a Mediterranean twist on a classic Middle Eastern bulgur wheat salad with approachable flavours. It can be served as a side dish or a main course and even as part of a creative appetizer or meze spread.
It’s also a great portable dish, perfect for bringing to a potluck.
In this recipe, the bulgur “cooks” by soaking in liquid, absorbing fresh lemon juice along with the water.
That really brightens up the earthy flavour. It’s important to know going in that you need two hours to get the bulgur soft.
GREEK TABBOULEH SALAD
Serves: 6 to 8 as a side dish
1 1/2 cups (375 mL) bulgur wheat ■
1 3/4 cups (430 mL) hot water Finely grated juice and zest of 2 lemons
1/3 cup (80 mL) extra-virgin olive oil
1/2 cup (125 mL) finely chopped onion
1 clove garlic, finely minced 3 tbsp (45 mL) each of minced fresh parsley and mint leaves 1 tsp (5 mL) kosher or coarse salt 1/2 tsp (2.5 mL) freshly ground black pepper, to taste
1 seedless cucumber, diced (peeled or not, your choice)
1 pint (500 mL) cherry or grape tomatoes, halved
3/4 cup (180 mL) crumbled feta 1/3 cup (80 mL) slivered Kalamata olives
2 tbsp (30 mL) minced fresh oregano
1. Pour the bulgur wheat into a large bowl and add the hot water and lemon juice. Stir and cover.
2. Let sit at room temperature for 2 hours, until the bulgur wheat has absorbed all the liquid, or place it in the fridge for at least 4 hours.
3. Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and pepper to the bulgur and combine well.
4. Stir in the cucumber and tomatoes. Add the feta, olives and oregano and toss gently to combine.