Greek Tabouli Recipe
This Greek Tabouli recipe has a low-fat creamy Tzatziki dressing and is loved by all at summer potlucks.
In my experience, people seem to like creamy grain salads more then the oil and vinegar-based ones. And I like a good creamy dressing too. But I don’t want one loaded with tons of unhealthy fats. So leave the mayo alone today, we’re going with Greek yogurt.
What Is Tabouli?
Tabouli (or tabbouleh) is a Middle Eastern salad usually made with bulgur, tomatoes, mint, and parsley with a dressing of olive oil and lemon. It’s often served as a side dish with pitas, sometimes with falafel or hummus as well.
Making Greek Tabouli
We’re giving tabouli a bit of a Greek twist today. The dressing for this bulgur salad is basically a quickly-made Greek Tzatziki sauce made of Greek yogurt, lemon juice, and garlic.
You mix it with the healthy and quick-cooking bulgur wheat. Bulgur wheat is a nutty grain that comes from cracked whole-grain wheat, learn more from Spruce Eats. To the bulgur and dressing mixture, you add some finely chopped cucumber and lots of dill for freshness.
It’s a creamy Greek Tabouli Recipe that is both refreshing and satisfying. A definite crowd-pleaser.
Another healthy grain to use in easy side dishes is millet. Check out my recipe for millet salad with tomatoes and feta for more inspiration.
This Greek Tabouli recipe has a low-fat creamy Tzatziki dressing that is loved by all at summer potlucks.
If you make this salad ahead of time, the bulgur will soak up some of the dressing. Add some more olive oil, water and/or yogurt and stir until it is creamy again.
- 3 cups cold water
- 1/4 tsp. salt
- 1 & 1/2 cups bulgur wheat
- 1/2 tsp. salt
- 1 cup Greek yogurt
- 5–6 in. English cucumbers, finely chopped
- 1/3 cup chopped dill
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1/2 tsp. coarse pepper
- In a large saucepan, combine the bulgur, water, and salt. Bring to a boil and simmer 10-12 minutes, or until tender.
- Drain. Rinse with cold water gently to cool faster.
- While the bulgur cooks, in a large mixing bowl combine yogurt, cucumbers, dill, lemon juice, olive oil, garlic, and pepper.
- Add the cooled bulgur. Stir. Add more salt and pepper to taste and serve.
(If making ahead, don’t salt and pepper to taste at the end. Cover and refrigerate. Taste. Add salt and pepper and a bit more olive oil or some water to moisten if the grains have sucked up a lot of the dressing).