Warm Bulgar Salad (Greek Tabbouleh)
Recipe: #9196
April 22, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Bulgur (cracked wheat), Greek, Mediterranean, Brunch, Fathers Day, Labor Day, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, more
"If you omit the feta cheese this is quite healthy, but it tastes better with the cheese, you can sub low-fat mozzarella in place of the feta"
Ingredients
- DRESSING
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (455.9 g)
- Calories 256.8
- Total Fat - 3.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 11.2 mg
- Sodium - 338.4 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 12.2 g
- Sugars - 9.6 g
- Protein - 12.1 g
- Calcium - 144.3 mg
- Iron - 3.2 mg
- Vitamin C - 54.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine 3 cups boiling water and bulgur in a medium bowl; let stand 30 minutes or until water is absorbed. Fluff with fork. Cool slightly or the feta cheese will melt, if your omitting the feta you do not have to cool.
Step 2
Combine bulgur, tomatoes, and next 4 ingredients (through onion) in a bowl; set aside.
Step 3
Combine 1/4 cup water and remaining ingredients, stirring well with a whisk. Pour dressing over bulgur mixture, tossing gently to coat.
Step 4
Season with pepper and more salt if needed.
Step 5
Serve immediately.
Tips
No special items needed.