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Summer Tabbouleh with Parsley and Mint

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Copyright by Terese Allen for Organic Valley Family of Farms


This mint-accented grain salad is at once refreshing and hearty -- perfect for a summer lunch! Feel free to play with the ingredients--substitute radishes for tomatoes, for example, or increase the amount of parsley.

Servings: 6

1  cup medium bulgur
2  cups boiling water
2  cups coarsely chopped fresh flat leaf parsley (or garden sorrel, if available)
1/2 - 1 cup coarsely chopped fresh mint
3 - 4  medium chopped tomatoes, or 1 cup sliced radishes
1  large cucumber, peeled, seeded and chopped
1/2  cup finely diced red onion (or 1 cup chopped green onions)
 juice of 1 lemon
3 - 4  tablespoons olive oil
 salt and freshly ground black pepper
1  container (4 oz) organic  Feta Cheese Crumbles


   1. Place bulgur in a medium bowl. Stir in the boiling water, cover and let stand 30-45 minutes. Gently squeeze out and discard any remaining liquid from the bulgur.
   2. Transfer bulgur to a large, attractive bowl and gently toss in sorrel, mint, tomatoes, cucumbers, onions, lemon juice and olive oil. Season to taste with salt and pepper. Top with crumbled feta. Serve at room temperature.