Greek Taboule Salad
Bright, fresh, and bursting with Mediterranean flavors, this Greek Taboule Salad is a healthy twist on a classic. Featuring tender, nutty bulgur wheat as its base, this vibrant dish is loaded with crisp cucumber, juicy cherry tomatoes, tangy red onion, and zesty fresh herbs like parsley and mint. Crumbled feta cheese and briny kalamata olives add a savory depth, while a simple olive oil and lemon juice dressing infused with garlic and oregano ties everything together. Perfect as a light main course or a refreshing side dish, this no-cook recipe is ready in just 15 minutes of prep time and can be served chilled or at room temperature. Whether you're looking for a nutritious meal or a Mediterranean-inspired side, this Greek Taboule Salad is sure to satisfy!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups water (for soaking bulgur)
- 1 medium cucumber, diced
- 2 cups cherry tomatoes, halved or quartered
- 0.5 medium red onion, finely diced
- 1 cup parsley, finely chopped
- 0.5 cup fresh mint, finely chopped
- 0.5 cup crumbled feta cheese
- 0.5 cup kalamata olives, sliced
- 0.25 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon oregano, dried
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the bulgur wheat in a large bowl and pour in the water. Let it soak for 15-20 minutes, or until the bulgur has absorbed the water and softened. If there’s excess water, drain it using a fine mesh sieve.
While the bulgur is soaking, prepare the vegetables and herbs. Dice the cucumber, chop the cherry tomatoes, finely dice the red onion, and finely chop the parsley and mint.
In a small bowl or jar, make the dressing by whisking together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Fluff the soaked bulgur with a fork to separate the grains. Add the diced cucumber, chopped tomatoes, red onion, parsley, mint, feta, and kalamata olives to the bowl with the bulgur.
Drizzle the dressing over the salad and gently toss everything together until fully combined and evenly coated.
Taste the salad and adjust seasoning if needed (add more salt, pepper, or lemon juice as desired).
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a light main dish or a delicious side to grilled meats or falafel.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 22.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1273 mg | 98% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 4600 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
