Grecian Tabouli Salad

Photo From: Grecian Tabouli Salad

photo credit: Bobbi Misiti


  • 1 head boston or butter lettuce, washed and leaves separated
  • approx. 3 cups cooked and drained organic bulgar (directions below)
  • 2-3 TBSP Extra Virgin Olive Oil
  • Juice of one lemon
  • handful fresh parsley, chopped
  • 1 large ripe tomato, chopped
  • 1 medium sized onion, chopped
  • 2-3 cucumbers, chopped
  • crumbled feta cheese to taste
  • salt & pepper to taste


To make bulgar:
Wash Bulgar by placing in a pot and swirling with water and carefully pour out water or place bulgar in a mesh colander and wash.
Bring 1-1/3 cup water to a boil, for more flavor you could use broth in place of water.
Stir in 2/3 cup of bulgar.
Turn down the heat and simmer, give it a stir and put a lid on.  Let simmer for about 10 minutes or until water is absorbed.

In a medium sized bowl add the cooked bulgar and stir in olive oil, lemon, and parsley.

Gently stir in the tomatoes, onion, and cucumber.

Line a bowl with the lettuce leaves, place the bulgar and vegetables on top, crumble the feta cheese over it all and sprinkle with a little salt and pepper.

Chill or serve immediately.

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