This Strawberry and Feta Tabbouleh is a refreshing twist on the traditional Middle Eastern salad. Bursting with the sweetness of strawberries and the tanginess of feta cheese, this dish is perfect for a light lunch or a side dish. It’s a delightful combination of flavors and textures that is sure to impress your guests.
Appliances and Special Utensils
- Large mixing bowl
- Medium saucepan
- Cutting board
- Sharp knife / Chef knife / Bread knife
- Measuring cups and spoons
- Whisk
Ingredients
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1 pint strawberries, hulled and diced
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
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Prepare Bulgur Wheat: Place the bulgur wheat in a large mixing bowl. Pour 1 1/2 cups of boiling water over the bulgur. Cover the bowl with a plate and let it sit for about 20 minutes, or until the bulgur has absorbed the water and is tender. Fluff with a fork.
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Chop Ingredients: While the bulgur is soaking, prepare the other ingredients. Dice the strawberries and cucumber, finely chop the red onion, parsley, and mint, and crumble the feta cheese.
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Mix Vegetables: Once the bulgur is ready, add the diced strawberries, cucumber, red onion, parsley, mint, and crumbled feta to the bowl. Gently mix to combine.
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Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
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Combine and Serve: Pour the dressing over the bulgur mixture and gently toss to coat all the ingredients evenly. Let the tabbouleh sit for about 10-15 minutes to allow the flavors to meld together. Serve chilled or at room temperature. Enjoy your Strawberry and Feta Tabbouleh!