Strawberry Summer Bulgur Tabbouleh Salad


• ½ cup #3 coarse bulgur wheat

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 ½ cups strawberries

• 1 ½ cups finely chopped parsley

• 1 cup finely chopped mint leaves

• 1 cucumber peeled, seeded, and medium-diced

• ½ red onion finely diced

• ½ cup shelled pistachios

• 3 green onions, white and light green parts

• ¼ cup fresh lemon juice

• 1 teaspoon lemon zest

• ¼ cup extra virgin olive oil

1-2 tablespoons red wine vinegar or your favorite vinaigrette dressing

*I used raspberry vinaigrette 

• ½ cup crumbled feta cheese optional


• Soak the bulgur. Place in a small bowl and pour in boiling water, cover. Set aside to soak for about 20 minutes or until softened but still chewy.

• In a large bowl, add the rest of the ingredients; mix well. Add lemon juice, lemon zest, olive oil, salt and pepper toss to coat. Taste for seasoning. Serve immediately or cover and refrigerate. The flavor will improve over time.


• Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.

• Thinly slice the green onions and add them to a large mixing bowl. Finely dice the strawberries and cucumbers and add them to the bowl. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper. Taste for seasonings and serve chilled or at room temperature.

• The tabbouleh will keep covered, in the fridge for 3 days but it’s best the day it’s made.