A Take on Tabbouleh

Posted by on Jun 1, 2015 in Salad | 4 comments

Each time I create a grain salad it becomes my first rate favorite and I make it again and again; then in a fickle way pushed aside for a younger flame. This weekend MP will be dragging atrium furnishings from their winter salvage stage for resurrection outside the kitchen near his garden. That means another summertime potluck grain salad has been birthed.


A take on Tabbouleh, parsley and mint are spun into a flavor-packed green dressing and marry warm cracked wheat (bulgur by another name) in a simple ceremony.


Pour boiling water over cracked wheat with a little salt.



While it does its drinking prepare the dressing.


Slice red onion; add ice water and a little shot of red wine vinegar to take away that acrid bite. Stash the onions in the refrigerator and slice and dice your way through tomatoes and cucumbers.


When the bulgur has absorbed the water, stir the dressing into the warm grains and fluff with a fork coating the grains; cool completely.


When you are ready to serve the salad, rub a smashed garlic clove over the inside of the bowl—an old Italian grandma trick.  Toss the bulgur with drained onion and the rest of the chorus line.   Adjust the seasoning.  Lastly, drizzle with another glug of oil.


Step outside to your happy place.

Bulgur, Blueberry, and Feta Salad with Mint Dressing


  • 1 cup boiling water
  • 1 cup bulgur (cracked wheat)
  • 1 bunch mint leaves
  • 1 bunch flat-leaf parsley
  • ¼ cup olive oil, divided
  • 2 Tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • ½ cup thinly sliced red onion, soaked in ice water
  • 1 teaspoon red wine vinegar
  • 1 medium cucumber, diced
  • 2 small ripe tomatoes, cubed
  • 1 cup fresh blueberries
  • 2 ounces Feta (about ½ cup)
  • 1 clove garlic, smashed


  1. In a heatproof bowl, pour boiling water over bulgur with ¼ teaspoon of salt. Let stand 20-25 minutes. Meanwhile, place the mint, parsley, 3 tablespoons, oil, lemon juice, ¼ teaspoon salt and a few turns of pepper in the bowl of a food processor or blender; process until pureed. Slice the onion and refrigerate it in ice water and vinegar. Prepare remaining ingredients.
  2. After the water has been absorbed by the cracked wheat; fluff with a fork and stir in the dressing. Refrigerate. To serve the salad, drain the onion; rub the inside surfaces of a serving bowl with the smashed garlic and discard. Toss onion, cucumber, tomatoes, blueberries, and feta with the bulgur. Drizzle remaining tablespoon of oil over the salad. Taste for seasoning.
  3. Serves 4-6 as a side dish.
  4. © Copyright 2015 Peggy Barrett Lunde
  5. All Rights Reserved
  6. http://cococooks.net/


  1. 6-1-2015


  2. 6-1-2015

    You make every recipe so delectable! Love this one for sure! Thanks for sharing.

  3. 6-3-2015

    I plan to remember the “old Italian grandma trick!” This salad looks wonderful!

  4. 6-7-2015

    This looks great! YUM!


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