Mediterranean Bulgur Salad

Tabbouleh may be hard to spell and hard to pronounce, but thankfully, it’s not hard to make! This is a riff on tabbouleh that feels just right for the warm spell we’ve been having here in Ohio.  It’s finally March, everyone! We’re so close to spring I can smell it. You’ll be able to smell it, too, with the bright, fresh flavors and aromas in this cold salad.

Bulgur is simply cracked wheat – you can find it in the organic grains section – Bob’s Red Mill is a widely available brand. You don’t cook it but rather soak it in boiling water so that it hydrates. Once that is done, you just stir in some simple ingredients like chopped tomatoes, parsley, and shallots, and then add some oil and vinegar. Feta or goat cheese is the perfect finish, but if you’re avoiding cheese, perhaps a little chopped avocado would substitute nicely?


Mediterranean Bulgur Salad

serves 4


1 cup medium-grind bulgur

kosher salt and fresh ground pepper

3 cups grape tomatoes, halved

1 cup fresh flat-leaf parsley, chopped

1 shallot, minced

3 tablespoons red wine vinegar

2 tablespoons olive oil

4 ounces crumbled feta or goat cheese



1. Place bulgur and salt to taste in a heatproof bowl. Add 2 cups of boiling water. Cover and let stand until tender but intact, about 30 minutes.

2. Drain bulgur in a strainer, pressing to remove liquid. Return to bowl. Add tomatoes, parsley, shallot, vinegar, and olive oil. Season with salt and pepper and toss. Top each serving with 1 ounce of crumbled feta or goat cheese.


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