Summer strawberry tabbouleh salad

Juicy, sweet berries make this salad a winner

  • place PRE 15 minutes
  • place COOK 10 minutes
  • place SERVES 4 - 5
  • printicon

Make the most of strawberry season. Serve it as it is as a side dish or add feta cheese, cooked broad beans (also now in season), tofu, avocado or even chopped cooked chicken for a more substantial meal. It’s also perfect for a picnic. It keeps (covered) in the fridge for 3 days but is best on the day it's made.

  • Put the bulghur wheat into a saucepan with 150ml water. Add the vegetable stock powder and bring to a boil for 5 minutes.
  • Turn off the heat, cover with a lid and set aside for 15 minutes or until the liquid is absorbed.
  • Add the garlic, fluff with a fork and stir to combine then set aside to cool completely.
  • Put the spring onions, strawberries, tomatoes and cucumbers in a bowl.
  • Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper and stir everything to mix well.
  • Taste and season if necessary then serve chilled or at room temperature.

75g bulgur wheat

½  tbsp vegetable stock powder

1 clove garlic, finely chopped

For the salad:

3 spring onions, finely chopped

300g strawberries, roughly chopped

50g heirloom/ cherry tomatoes, roughly chopped

1 cucumber, finely chopped (skin on)

10g finely chopped mint leaves

10g finely chopped flat-leaf parsley

For the dressing:

20ml extra-virgin olive oil

1 tbsp white wine vinegar

Zest and juice of 1 small lemon

½ tsp sea salt

1 tsp freshly ground pepper


Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive