Picnic
Tabbouleh Salad
A unique vegan version of the famous tabbouleh! Try our tabbouleh salad with our delicious Violife Greek White block! A lovely summer dinner!
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Prep time20 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
Lunch
Dinner
Side
Mediterranean
- 1 pack Violife Greek White, cut in cubes
- 1 cucumber, cut in cubes
- 1 cup bulgur (cracked wheat)
- 1 cup plum tomatoes, chopped seeded
- 2 large spring onions, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- ½ cup chopped fresh Italian parsley
- ½ cup chopped coriander
- Salt and fresh ground pepper, to taste
- Whisk oil and lemon juice, in a small bowl to blend; set aside.
- Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes.
- Mix in tomatoes, cucumber, parsley, coriander, spring onions and mint. Add olive oil and toss to blend. Season with salt and pepper.
- Let stand at least 30 minutes to blend flavors.
- Season on top with Violife Greek White cubes and parsley.
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