Tabbouleh Salad

A sophisticated twist on the popular Middle Eastern tabbouleh salad. Bulk up the classic cracked wheat salad with crumbled feta, or substitute with tofu to lower the fat and sodium. Perfect for a late Shabbat seudat shlishit or summer gathering.

Directions

Prepare the Tabbouleh Salad

1. Combine bulgur, water, and garlic in a medium pot. Bring to a boil.

2. Cover, reduce heat, and simmer for 15 minutes or until bulgur is tender and liquid is absorbed. Let cool.

3. Cut each baby corn into thirds.

4. Combine bulgur, corn, scallions, feta cheese, olives, lemon juice, strips of sun-dried tomatoes, and Italian dressing. Toss well.

5. Cover and chill for two hours.

Variations:

If you substitute crumbled tofu for the feta cheese, you lower the fat and sodium contents.

Credits

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

Recipe tags

Baby corn Bulgur Chilled Cook it nj Cookitnj Dairy free Dairy or pareve Feta Feta cheese Grain salad Green onions Kosher Middle Eastern food Make ahead Middle Eastern food Salad Scallions Spring onions Summer salads Sun dried tomatoes Sundried tomatoes Tabbouleh Tabouli Vegan option Vegetables