Food Recipes Salads Grain Salads Greek Tabbouleh Salad 5.0 (5,470) Add your rating & review Make-Ahead Picnic Salads By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on September 15, 2015 Rate PRINT Share Active Time: 25 mins Total Time: 40 mins Yield: 4 Ingredients 3/4 cup medium bulgur (4 ounces), rinsed Hot water 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1/2 pint cherry tomatoes, halved 1 seedless cucumber, peeled and cut into 1/2-inch dice 2 scallions, thinly sliced 1/2 cup crumbled feta (3 ounces) 1/4 cup pitted kalamata olives, coarsely chopped 1/4 cup chopped flat-leaf parsley 1/4 cup chopped mint Salt and freshly ground pepper Directions In a large bowl, cover the bulgur with 2 inches of hot water and let soak for about 20 minutes, until tender. Drain the bulgur in a fine sieve, pressing firmly to release the excess water. Wipe out the bowl. In the same bowl, whisk the lemon juice with the olive oil. Add the bulgur, tomatoes, cucumber, scallions, feta, olives, parsley and mint. Season with salt and pepper and toss well. Let stand for 10 minutes and toss once more before serving. Make Ahead The tabbouleh salad can be refrigerated for up to 8 hours before serving. Originally appeared: February 2010 Rate It Print