Tabouleh with Feta
Dress Up the Ordinary
This refreshing salad originated in Lebanon and became all the rage among adventurous American cooks in the seventies, who transformed it with many different additions and subtractions. We still love tabouleh--on its own with some wedges of pita bread or as an accompaniment to anything hot off the griil--and this version is one of our favorites.
1 pound bulgur wheat
1 1/2 ounces Veggie-Stock Gold® dissolved in 3 1/2 cups of very hot water
1/2 cup freshly squeezed lemon juice (plus additional as needed)
1 large cucumber, diced
4 medium ripe tomatoes, diced
1/2 red onion, minced
1 clove garlic, minced
2 large bunches fresh parsley, chopped
1 bunch fresh mint, chopped
1 cup crumbled feta cheese
1/2 cup olive oil (plus additional as needed)
Salt and ground black pepper
Place the bulgur wheat in a large mixing bowl. Pour the hot diluted Veggie-Stock Gold® and the lemon juice over it and let stand for 35-45 minutes, until the bulgur is tender. Drain off any excess liquid.
Add the cucumber, tomatoes, onion, garlic, parsley, mint, and feta and toss to combine. Drizzle in the olive oil and toss again. Season to taste with salt and pepper, and add more olive oil and lemon juice as needed to moisten the salad.
Refrigerate the tabouleh for 3-4 hours to allow the flavors to blend. Serve chilled or at room temperature.
This recipe is adapted from Sarah Leah Chase, a cookbook author, food writer, and entrepreneur whose imaginative and sometimes extravagant take on food has inspired many cooks.