Love Mediterranean food? Then this Greek Tabbouleh Salad recipe is one you have to try! I’ve swapped out bulgur for cauliflower rice to make this salad even healthier!
I’m lucky enough to have some Mediterranean blood in me, which translates to me loving all kinds of Mediterranean fare.
Tabbouleh has always been one of my favorite salads, and this version incorporates some wonderful Greek flavors such as feta and kalamata olives!
In addition, I use riced cauliflower instead of bulgur to make it even better for you.
I buy my cauliflower rice pre-made and in bags in the produce section, so it’s as easy as opening the bag and adding to my salad. Much easier than using another pan to cook the bulgur wheat normally called for in tabbouleh salads.
This Greek Tabbouleh Salad takes a little bit of time to wash and chop all the veggies. But the end result is worth it.
It can hang in the fridge for a few days, but it never lasts long enough in this house.
How to Make Greek Tabbouleh Salad
Greek Tabbouleh Salad
Love Mediterranean food? Then this Greek Tabbouleh Salad recipe is one you have to try! I've swapped out bulgur for cauliflower rice to make this salad even healthier!
Ingredients
- 1 Cup Cauliflower Rice (you can sub in cooked bulgur wheat if you'd prefer the more traditional option)
- 4 Medium Sized Tomatoes (I used tomatoes on the vine)
- 1.5-2 Cups Chopped Parsley
- 1/2 English Cucumber, Peeled and Diced
- 4 Green Onions, Diced
- 1/4 Cup Mini Peppers, Diced
- 1/2 Cup Kalamata Olives, Chopped
- 4 Ounces Feta Cheese, Crumbled
- 1/4 Cup Fresh Mint, Chopped
- 2 Tablespoons Fresh Dill, Chopped
- FOR THE DRESSING
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Fresh Lemon Juice
- 2 Tablespoons Red Wine Vinegar
- Salt and Pepper to Taste
Instructions
- Add the dressing ingredients (olive oil, lemon juice, vinegar) to a mason jar and shake to combine. Set aside.
- In a large bowl, add the other ingredients. Add salt and pepper to taste. Mix with dressing and refrigerate for flavors to combine.
- Store in refrigerator for up to 3 days.
Feel free to change this recipe up by adding tofu, chicken, chickpeas or cannellini beans to make it more filling!
You can switch out the cauliflower rice for bulgur, quinoa or even farro.
I’ve even made this with a combination of riced cauliflower, broccoli and butternut squash and that was delicious, too!
I love this salad year round, but especially in the warmer months! For me, it’s the ideal salad to take along on picnics or to our pool!
Thanks so much for reading all about our Greek Tabbouli Salad.
Have a lovely day!