Greek Spinach Tabbouleh: Seasonal Chef Recipe

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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.

Greek Tabbouleh: Seasonal Chef Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8 servings

Greek Tabbouleh: Seasonal Chef Recipe

This zippy salad is delicious on it's own, or with your favorite protein. An easy dish for your next summer lunch or dinner.

Ingredients

  • 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.

Instructions

  1. 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.
  2. Cover with plastic wrap and set aside for 30 minutes.
  3. 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.
  4. Make the Lemon Vinaigrette. (Ingredients above)
  5. Add the cucumber, tomatoes and feta to the bulgar bowl and toss in the vinaigrette.
  6. Chill for 30 minutes before serving.

Notes

Actual active time is about 15 minutes to make this dish. Cook time includes the bulger absorbing the liquid and chilling before serving.

http://food.lohudblogs.com/2013/06/19/greek-spinach-tabbouleh/

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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