Grecian Tabouli Salad

photo credit: Bobbi Misiti


  • 1 head boston or butter lettuce, washed and leaves separated
  • 3 cups cooked and drained organic bulgar
  • 2-3 TBSP Extra Virgin Olive Oil
  • Juice of one lemon
  • handful fresh parsley, chopped
  • 1 large ripe tomato, chopped
  • 1 medium sized onion, chopped
  • 2-3 cucumbers, chopped
  • crumbled feta cheese to taste
  • salt & pepper to taste


In a medium sized bowl add the cooked bulgar and stir in olive oil, lemon, and parsley.

Gently stir in the tomatoes, onion, and cucumber.

Line a bowl with the lettuce leaves, place the bulgar and vegetables on top, crumble the feta cheese over it all and sprinkle with a little salt and pepper.

Chill or serve immediately.

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