Ahhhh summer. Things on the east coast are downright unbearable today. With heat indices climbing into the triple digits, it’s a good time for an easy, almost no-cook dinner recipe, and this satisfying but light tabbouleh is just the thing. Easy, kid-friendly, healthy, and ready in 20 minutes, this is a tasty summer salad that can’t be beat.
Classic Tabbouleh Salad
1 cup bulgur
1 1/2 cups boiling water
3 medium tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
1 large bunch parsley, minced
1/2 cup fresh mint leaves, minced
5 spring onions, diced
1/4 cup fresh squeezed lemon juice
1 tablespoon olive oil
1/2 cup goat milk feta, diced
salt and pepper to taste
small cherry tomatoes for garnish
Bring the water to a boil. Add in the bulgur and a good pinch of salt, remove from heat, and cover. Let the bulgur stand for 20 minutes.
In a large serving bowl, combine the cooked bulgur, tomatoes, cucumbers, parsley, mint, and spring onions. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over the salad and gently toss. Add the feta, toss again, and then check and adjust salt and pepper levels. Garnish with small tomato slices and herb springs, and serve.