Just add a few new ingredients to a standard tabbouleh recipe and you have a Greek Spinach Tabbouleh, a play on a Greek Salad. Using spinach instead of lettuce gives it a hearty and healthy boost. To read more about Getting Creative With Spinach click the link.
This zippy salad is delicious on it's own, or with your favorite protein. An easy dish for your next summer lunch or dinner.
- 2 cups bulgar wheat
- 4 lemons, zested and juiced in separate bowls
- Kosher salt
- Ground black pepper
- 2 cups spinach, chopped well
- 1/2 cup flat leaf parsley, chopped well, about 1/2 bunch
- 1/2 cup scallions, sliced thin, about 4
- 1 cup english cucumber, 1/2" dice
- 1 cup cherry tomatoes, in half or quarters
- 1 cup feta, crumbled, about 5 oz
- LEMON VINAIGRETTE
- 1/4 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Blend the lemon juice, lemon zest, salt and pepper in a small bowl. Gradually whisk in the oil. Season the vinaigrette, to taste, with more salt and pepper.
- Place the bulgar, 1 tablespoon lemon zest, 1/2 teaspoon salt and pepper in a large bowl. Mix 1/4 cup lemon juice and add enough boiling water to make 2 cups. Add that to the bulgar bowl and mix with a wooden spoon to distribute the water and zest through out.
- Cover with plastic wrap and set aside for 30 minutes.
- Once the bulgar has absorbed the liquid fluff it up with a fork. Add in the spinach, parsley and scallions. Mix well. Taste for seasoning and add salt and pepper if needed.
- Make the Lemon Vinaigrette. (Ingredients above)
- Add the cucumber, tomatoes and feta to the bulgar bowl and toss in the vinaigrette.
- Chill for 30 minutes before serving.
Actual active time is about 15 minutes to make this dish. Cook time includes the bulger absorbing the liquid and chilling before serving.