Tabbouleh Salad

Tabbouleh Salad

2 oz Bulgur Wheat, cooked

½ oz Feta cheese, crumbled

1 tbsp fresh flat leaf Parsley, chopped

1 tbsp fresh Mint, chopped

2 tsp Red Onion, chopped

¾ oz Tomatoes, chopped

1 oz Mint Vinaigrette (see recipe)

Salt & Pepper to taste

Prepare bulgur wheat according to package instruction and then allow to cool. In a bowl, combine bulgur wheat, feta, parsley, mint, onion, tomato and vinaigrette. Toss well and season to taste with salt & pepper. Serves 1

Mint Vinaigrette

1 ¼ cups Extra Virgin Olive Oil

¼ cup Red Wine Vinegar

¾ cup fresh Mint, chopped

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Garlic, chopped

1 tsp Shallots, chopped

Salt & Pepper to taste

Place all ingredients, except oil, in a blender and blend on high. Cut blender to low and slowly add oil. Season with salt & pepper. Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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