I am making cold salads to eat all week since it is hot, humid, and hazy. First was the standard and ever popular tuna noodle salad, and now Mediterranean Tabbouleh. This is an adaptation from the recipe on the back of the grains package.
What you do not see in the picture above are the fresh herbs I added: 3-4 sprigs parsley and leaves from two large Greek oregano sprig.
The package recipe was for Bulgur but I only had enough for 1/2 cup so I used 1/2 cup of the barley mix as well. Cook the grains as directed on the package. I doubled the vegetables and added the feta and olives.
- 1 cup Bulgur wheat or mixed grains, cook as per package; these quick cooking grains from Aldi cook in 10 minutes.
- 1/2 English cucumber, sliced and diced
- 1 large plum tomato, seeded and diced
- 1 large green onion, greens and white parts, chopped
- 8-12 roughly chopped pitted kalamata olives
- 1/4 cup crumbles feta cheese
- zest and juice of one lemon
- fresh herbs, about 1/4 cup minced, I used parsley and oregano.
- 1-2 Tablespoons of olive oil
- salt and pepper to taste
After the grains are cooked, stir in the chopped vegetables, herbs, zest and juice. Add the olives and feta cheese and drizzle with the olive oil. Stir together and serve. I served this over a bowl of torn romaine leaves.
The whole grains make this nice and filling. I was going to serve sliced avocado with it as well, but we saved that for dessert and mixed it with a bit of sour cream, more diced tomato, garlic powder, lime juice and ate it with tortilla chips!