Greek tabbouleh salad

By | 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 as 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.

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.


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