Kale Tabbouleh Salad

Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
  • Simple Vinaigrette:
  • 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 3 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Tabbouleh Salad:
  • 1 1/2 cups cooked bulgur
  • 4 cups finely chopped kale, stems removed
  • 2 Roma tomatoes, chopped
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/3 cup finely chopped red onion
      • Simple Vinaigrette: Whisk together olive oil, lemon juice, garlic, cumin, salt and pepper.
      • Tabbouleh Salad: Stir together bulgur, kale, tomatoes, parsley, mint and red onion. Toss with vinaigrette.



      • For added protein, stir in 1 cup drained and rinsed lentils or sprinkle with 1/3 cup crumbled feta cheese.
      • If desired, chop herbs in food processor.
      • To get 1 1/2 cups of cooked bulgur, start with 1/2 cup raw and cook according to package directions.
      • Substitute quinoa for bulgur if desired.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Middle Eastern

    Product: Robusto

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