Food & Drink

Greek Tabbouleh Salad

Excerpted from Katie Workman’s Dinner Solved!.

So, this whole grain thing looks like it’s here to stay. Now, how to get them onto the actual table, and into the actual mouths of our darling children (who are always open to new foods and experiences—cough cough).

This is a version of a very classic Middle Eastern bulgur wheat salad, with very approachable flavors. Great as a side dish, and you could even stuff a hollowed-out tomato with it if you’re going for a luncheon presentation. I myself have served many lunches, but only a few luncheons, so I will think of this next time the opportunity arises.

Bulgur “cooks” by soaking in liquid, and in this recipe it absorbs the lemon juice along with the water, which really freshens up the earthy flavor (know going in that you need 2 hours to get the bulgur soft). Do make the tabbouleh frequently during the summer months when ripe tomatoes, cucumbers, and fat bunches of herbs are readily available.

Greek Tabbouleh Salad

Print Recipe
Serves: 6-8


  • 1½ cups bulgur wheat
  • 1¾ cups hot water
  • Finely grated zest and juice of 2 lemons
  • ⅓ cup extra-virgin olive oil
  • ½ cup finely chopped onion
  • 1 clove garlic, finely minced
  • 3 tablespoons finely minced fresh parsley leaves
  • 3 tablespoons finely minced fresh mint leaves
  • 1 teaspoon kosher or coarse salt
  • ½ teaspoon freshly ground black pepper, to taste
  • 1 seedless cucumber, diced (peeled or not, your choice)
  • 1 pint cherry or grape tomatoes, halved
  • ¾ cup crumbled feta
  • ⅓ cup slivered Kalamata olives
  • 2 tablespoons minced fresh oregano



Pour the bulgur into a large bowl and add the hot water and lemon juice. Stir and cover. Let sit at room temperature for 2 hours, until the bulgur has absorbed all of the liquid, or place it in the fridge for at least 4 hours.


Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and pepper to the bulgur and combine well. Stir in the cucumber and tomatoes. Add the feta, olives, and oregano and gently combine.

About the Book:

Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook.

Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying.

Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.

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