I love making tasty and nutritious dishes at home; it's a much healthier (and more cost-effective!) solution than going out to eat.
The Finished Product
Greek Taboule Salad Recipe
Why taboule? The main reason I love this dish is because you just pour hot water over it to cook it. Bulgur wheat is a mixture of whole grain wheats (usually Duram wheat is the base) that is parboiled and then dried so that it needs very little cooking time. Also, bulgur wheat is very cheap to buy and has a long shelf life, just like rice. Bulgur can cost about $3.00 for an 18-ounce box, and it takes about one cup of bulgur rice to make this salad to feed 6 people, plus the vegetables. It is high on fiber and low on fat.
Bulgur is very flexible. You can use it thicken stews, as a stuffing, on salads, or eat it plain like cereal. It has a nutty, crunchy texture to it that satisfies your appetite.
It pairs well with dried tomatoes, vegetables, fruits, raisins, and nuts. Even lemon juice will spruce this dish up, making it an easy, healthy recipe for your family.
Rate This Easy Healthy Recipe
|Prep time||Ready in||Yields|
Serves six people six ounces of salad
Ingredients for Greek Taboule Salad
- 1 cup bulgar wheat
- 1 large tomato, cut small diced
- I large cucumber, peeled, seeded and chopped fine
- 1/4 red bell pepper, cut small dice
- 1/4 green pepper, cut small dice
- small red onion, small dice
- 8 black olives, small dice
- 1 cup feta cheese, crumbled
- 1/4 cup basil
- 1/4 cup oregano
- teaspoon garlic powder
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- sprinkle salt and course ground black pepper
- small leaves romaine lettuce, stuff
- small bunch fresh leaf parsley, chopped fine sprinkle on top when all done
Preparing the Ingredients
Instructions for Greek Taboule Salad
- In a large bowl, combine 1 cup of bulgar wheat, garlic powder, basil, and oregano. Stir in one cup of boiling water, cover, than set aside for 30 minutes. Let stand until all the water is absorbed or tender.
- Small dice tomato, cucumber, red and green bell peppers, small red onion, and 8 black olives, or use your food processer to save yourself a lot of time. Don't put black olives in food processor, it will turn every thing black and it won't look good. Also fine chop your small bunch of parsley. This dish requires lots of vegetables to pop the taste of this wheat salad, so chop everything up. The more parsley the better.
- After 30 minutes, combine all fine chopped vegetables and some parsley (save some to sprinkle on top) to the bulgar wheat and spices. Also mix in the olive oil, wine vinegar, salt, and pepper.
- You can now spread out taboule on a bed of romaine lettuce leaves, crumble the feta cheese over the top with more parsley leaves, and serve with lemon wedges. The other way to serve taboule is to stuff the romain leaves and don't forget to sprinkle the top with lemon, feta, and fine chopped parsley.
I hope you will try this delicious salad. It is inexpensive, healthy, and we all want more fiber in our diets. This salad is not good for a gluten-free diet because it is full of whole grain wheat.
I want you also to remember this salad can be whatever you make it. If you don't have a cucumber, put in a zucchini and use whatever lettuce you have. The way I made this Greek taboule salad is an actual recipe for Greek salad that I personally prepared at the restaurant I cooked at. I just wanted to add a different spin to it. Enjoy.
It's Delicious in Lettuce
Susan Britton (author) from Ontario, Canada on December 27, 2014:
Thank you @Susan Recipes. I really think this Taboule Salad makes a great finger food dish for the holidays.
Susan from India on December 27, 2014:
Wow... This looks very colourful and yummy. Thanks for sharing this recipe.
Susan Britton (author) from Ontario, Canada on March 17, 2014:
Thank you Vacation Trip. It has a great texture and it is good for you too.
Susan from India on March 17, 2014:
This looks very delicious and colorful. Thanks for sharing.
Susan Britton (author) from Ontario, Canada on April 07, 2013:
Thank you Carol for giving my recipe a try. Let me know how you made out with the recipe. You will enjoy this. I ate it and Loved it. Enjoy your day Carol.
carol stanley from Arizona on April 06, 2013:
This looks yummy and I have had a box of bulgar wheat in my pantry for a long time. I am going to print this out and take to the store. Great recipe and photos. Voting up+++pinning.
Susan Britton (author) from Ontario, Canada on April 05, 2013:
It is great tasting . Thank you so much for dropping by HendrikDB. Nice to hear from you again.
HendrikDB on April 04, 2013:
Looks good and I bet it tastes good too!
Susan Britton (author) from Ontario, Canada on April 04, 2013:
Thank you Eiddwen for your comment, votes and sharing are very much appreciated.
Eiddwen from Wales on April 04, 2013:
Thank you so very much for sharing, I vote up ad share.
breakfastpop on April 03, 2013:
You are quite welcome.
Susan Britton (author) from Ontario, Canada on April 03, 2013:
Thanks a lot your comment breakfastpop.
breakfastpop on April 03, 2013:
Yummy and healthy too. Can't possibly ask for more...
Susan Britton (author) from Ontario, Canada on April 02, 2013:
Thank you and you are welcome Billybuc... give it a try, you might enjoy it.
I appreciate the Angels pstraubie48. I really like this salad and it is quite filling. Thank you for your comment.
Patricia Scott from North Central Florida on April 02, 2013:
Thanks for the easy to follow instructions. I have eaten this but have never made it so now I have no excuses for not trying it myself.
So glad you shared this.
Sending Angels your way :) ps
Bill Holland from Olympia, WA on April 02, 2013:
I've never heard of it. That shows you how much traveling I've done. :) Thanks for the recipe my friend.