Mediterranean Bulgur Salad (Tabbouleh)

In Salads/ Sides

Greek Bulgur Salad (Tabbouleh) | A Couple Cooks

Greek Bulgur Salad (Tabbouleh) | A Couple Cooks

We had a bulgur salad similar to this one on our recent trip to Greece. There was a breathtaking sunset over the Mediterranean, and we had just ordered a list of small plates so large that the server looked at us like we were crazy. With my husband and sister on my right and my best childhood friend and her fiance on my left, it was like one of those “happy place” daydreams where all your favorite people who live on different continents converge together in some gorgeous island destination.

It’s now a distant memory (sigh!), but we still have that salad. It was made a bit differently and called “pligouri” (bulgur wheat) salad, but this rendition is close. Since it’s very similar to tabbouleh, we’ve labeled it as such — though tabbouleh actually originates further East across the Mediterranean.

This is a fabulous summer salad since it’s easy to put together and deliciously light and herby. We love the fact that the bulgur wheat makes this dish “no cook” – just pour boiling water over the bulgur and let it sit for 30 minutes (it seems like magic each time we do it!). Bulgur wheat is a quick-cooking whole grain that you should be able to find at most supermarkets. The salad is another great option, along with this Greek Salad, to bring to a summer picnic or barbecue (perhaps July 4, if you’re in the US!).

We have one more recipe up our sleeve in this Greek menu – coming next week!

More On Greece
Our Trip to Santorini
Authentic Tzatziki (Greek Yogurt Cucumber Dip)
Baked Feta with Tomatoes
Greek Salad

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Mediterranean Bulgur Salad (Tabbouleh)


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  • Author: a Couple Cooks
  • Yield: 4 to 6

Ingredients

  • 1 teaspoon kosher salt
  • 1 ½ cups bulgur wheat
  • 4 medium tomatoes (enough for 2 cups chopped)
  • 3 green onions
  • 1 clove garlic
  • 2 cups fresh parsley (one large bunch)
  • 1/4 cup mint
  • 2 lemons
  • 5 tablespoons olive oil
  • Fresh ground pepper

Instructions

  1. Add 1 teaspoon kosher salt to 1 ½ cups water and bring it to a boil. Place 1 1/2 cups bulgur wheat in a bowl and pour over the boiling salted water. Let sit for 30 minutes.
  2. Meanwhile, core 4 medium tomatoes and remove the seeds; finely dice the remaining flesh. Dice 3 green onions and mince 1 clove garlic. Chop 2 cups fresh parsley and 1/4 cup fresh mint. Zest 1 lemon.
  3. When the bulgur is finished, fluff it with a fork. Add tomatoes, green onions, garlic, parsley, mint, lemon zest, 5 tablespoons olive oil, juice of 2 lemons, a few pinches kosher salt, and fresh ground pepper. Stir gently to combine. Serve with additional lemon wedges.

 

8 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 2, 2014 at 6:30 am

    We eat a lot of tabbouleh and love it so much!! This is such a nice summer meal :)

  • Reply
    Sophie
    July 2, 2014 at 9:20 am

    This looks and sounds absolutely beautiful, I have so many of your recent recipes bookmarked ready to try!

    Sophie
    http://what-sophie-said.blogspot.co.uk/
    xxx

  • Reply
    kristie @ birchandwild.com
    July 2, 2014 at 10:29 pm

    This salad looks so perfect! I have wanted to go to Greece, so I am living vicariously through you posts related to you trip there!

  • Reply
    Heather
    July 7, 2014 at 4:26 pm

    Love tabbouleh! What kind of bulger did you use? It looks smaller and lighter than the Bob’s Red Mill that I use.

  • Reply
    Heather
    July 7, 2014 at 4:28 pm

    Bulgur that is!

    • Reply
      Alex
      July 7, 2014 at 4:52 pm

      :)

      I believe we used bulgur from the Whole Foods bulk bins.

  • Reply
    Lori Cahill
    January 21, 2016 at 9:50 am

    Is it possible to substitute something for the Bulgur as I am not eating wheat. Would love to try this if it is possible. Thanks

    • Reply
      Alex
      January 21, 2016 at 9:58 pm

      You could try quinoa! Not quite the same but I bet it’d be tasty.

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