Tabouli and Mixed Greens Salad

Okay, so Valentine’s Day is over, and I had a lot of fun featuring some great desserts. Now, it’s back to reality. I have had many requests lately for a wonderful, healthy salad recipe. I love this particular creation of Tabouli and Mixed Greens Salad. Feel free to add cooked or grilled chicken or shrimp to this dish if you wish. I love it “as is” for a hearty lunch salad or dinner salad – perfect served with a comforting soup. It’s so fresh and flavorful, and bulgur is so good for you. Bulgur is high in fiber, low in fat, and rich in B vitamins and iron. It can be boiled or soaked like in my recipe below. This salad is so tasty and pretty, and it will also give you a lot of energy. Just try it and see.

Tabouli and Mixed Greens Salad

Cook Time:

45 minutes

Prep Times:

20 minutes


4 servings


1/2 cup fine grain bulgur
1/4 cup fresh lemon juice
1 cucumber, seeded and finely chopped
1/2 cup thinly sliced green onions
1 clove garlic, minced
1/3 cup extra virgin olive oil
11/2 cups finely chopped Italian parsley
2 tablespoons finely chopped fresh mint leaves
1/4 cup reduced-fat crumbled feta cheese
Sea salt and freshly ground pepper to taste
Fresh lemon juice (optional)
4 cups mixed greens
1 large tomato, diced


1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. Combine cucumber, green onions and garlic in a large bowl. Drizzle with olive oil, tossing gently. Fold in the bulgur, parsley, mint, feta, salt and pepper, mixing well. Add additional lemon juice, if needed. Refrigerate for at least 30 minutes, stirring occasionally.

3. Serve tabouli mixture over mixed greens with tomatoes.

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