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Tabouli Feta Salad

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup bulgur
  • 1 medium tomato on the vine, chopped
  • 3 scallions, white and green parts chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 3 ounces light feta, crumbled (optional)
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin


Combine bulgur with 2 cups water in a medium pot and bring to a boil over medium high heat. Cover, reduce to a simmer and cook 12 to 15 minutes or until tender. Drain well and let dry out a bit on a paper towel lined sheet pan.
In a large bowl, combine remaining ingredients and add bulgur. Stir well to coat and serve at room temperature or chilled.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now.