This weekend I had some cucumbers and other veggie odds and ends to use up in my fridge so I decided to make a tabbouleh salad. Based on some of the items I needed to use up, I decided to make a Greek version. Plus, making tabbouleh salad means I have a great excuse to buy naan bread (yum!) and make my favorite – tandoori chicken! I also whipped up a batch of my classic hummus because I feel like all these foods go together in my mind. I love spreading a little hummus on some warm naan bread, adding some tabbouleh and chicken and eating it all together.
This version was 100% based on the items I had available to use up in my fridge – but it turned out great!
”Greek-style” Tabbouleh Salad
Serves six to eight.
– 1 cup bulgur wheat
– 2 cucumbers, chopped
– 1 lemon
– 1 tablespoon grated shallot or onion (or you can substitute a tablespoon of granulated onion)
– 1 clove garlic, minced or pasted
– 2 cups chopped tomatoes (I used about 5 Roma tomatoes)
– 3 green onions, chopped
– ½ red bell pepper, chopped
– 1, 6 ounce container feta cheese
– ½ cup olive oil (or less, just enough to coat the salad)
First, start by preparing your bulgur wheat. Combine a cup of bulgur wheat with one cup boiling water in a heat-safe bowl. Cover with plastic wrap and let sit until the bulgur wheat has absorbed the water.
While the wheat is working, chop the ingredients for the salad. Peel and seed the cucumbers. The way I do this is to peel the cucumbers, then slice them in half and scoop the seeds out with a spoon. They will look like this:
Then chop them into bite-sized pieces and mix into the wheat.
Next, add the grated garlic, grated shallot or onion, lemon zest, and lemon juice.
Core, seed, and chop the tomatoes and add to the bowl. Do the same with the red bell pepper. Finally slice the green onion (greens and whites) and add to the bowl. Add the feta cheese and olive oil and stir to combine. At this point I was almost overflowing the bowl so I had to stir carefully! 🙂
Delicious! I love the addition of the salty feta! Cheese isn’t usually an ingredient in tabbouleh but I had some in my fridge that I wanted to use up, and I’m glad I did. 🙂
As I mentioned at the beginning on this post, this salad is great as an accompaniment to tandoori chicken – but it’s also great served on top of some lettuce leaves as a salad (that was my Meatless Monday lunch this week! :-)) I’m sure it would also be delicious stuffed into a pita with some hummus and chickpeas. Yum 🙂 I might have to make that next!