Greek tabbouleh salad
By Tali Simon | July 13, 2012
I get a mazal tov. This is the first time I bought feta cheese since making aliyah! (Why did I wait more than two years? Don’t ask.)
But mmmmm is it good. We’ve been putting in everything: Scrambled eggs. Garlic pita wedges. Fresh-from-the-stove pearl barley.
But this, this salad is something that actually calls for feta cheese. Greek salad, meet bulgar, the perfect summertime grain.
Bulgar (which is the main ingredient in tabbouleh salad, in case you’re confused) is your best friend in 95-degree weather. No cooking required! Just mix it with some olive oil and salt and let it sit in the fridge all morning. Or part of the afternoon. Or overnight.
And then you mix it with some stuff, and it’s awesome. We have tabbouleh with roasted potatoes for a summer dinner, but you could also have a bowl and call it lunch. (Or part of Shabbos lunch.)
So go ahead, gather your cherry tomatoes and black olives and crunchy cucumbers and red onion. And then embrace your inner feta.
The Nine Days are coming up, you know. This is no time to hide the cheese.
Ingredients * Made with 1/3 cup of bulgar, the grain is an accessory to the vegetables and cheese. If you prefer it the other way around, try increasing the bulgar to 2/3 cup or even a full cup. Directions 1. In a small bowl (soup bowl is fine), mix bulgar, olive oil, and salt. Cover and refrigerate for two hours or overnight. When ready to combine with other ingredients, stir again. 2. Transfer bulgar to a medium serving bowl. Add tomatoes, olives, cucumber, and onion and toss everything together to evenly distribute. Add feta and toss gently. Serve room temp or straight from the fridge.
Inspired by Two Peas & Their Pod
Yield: 4 servings
1 Comment
Miriam @ Overtime Cook on July 14, 2012 at 12:43 am.
This lOoks delicious, but I have to admit…I have feta phobia.