Tabbouleh (Parsley & Cracked-Wheat Salad)

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 8
  • 1/3 cup fine-grind cracked wheat (also called bulgur)
  • 1 bunch (about 6) scallions, white and light green parts finely chopped
  • 3 cups finely chopped fresh parsley leaves (flat-leaf preferred)
  • 2/3 cup finely chopped fresh mint leaves
  • 4 medium tomatoes or 1½ cups grape tomatoes, cored, seeded, and diced
  • ½ cup Filippo Berio Delicato Extra Virgin Olive Oil
  • ¼ cup fresh lemon juice
  • Kosher salt to taste
  • Freshly ground black pepper to taste
      • Soak the cracked wheat in warm water for about 30 minutes.
      • Drain and squeeze out the water and put the cracked wheat in a large bowl.
      • Toss the scallions, parsley, and mint with the cracked wheat. Add the tomatoes, drizzle in the olive oil, and toss again.
      • Add the lemon juice, salt, and pepper.
      • Toss again and taste for seasoning.

      Tip: It’s important to chop the ingredients by hand; the food processor tends to make mush. Make sure the parsley is washed and dried well. If you’re making this ahead of time, don’t add the lemon juice until just before serving.



    Salads & Bowls

    Ingredient: Rice & Grains

    Cooking Method: No Cook

    World Cuisine: Middle Eastern

    Product: Delicato

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