Tabbouleh Salad


  • 1 cup cracked wheat (medium texture)

  • 1 1/2 cups tomatoes, seeded and chopped

  • 2 cups cucumber, seeded and chopped

  • 1 1/2 cups red onion, finely chopped

  • 2 cups flat leaf parsley, chopped

  • 1/2 cup fresh lemon juice

  • 1/2 cup extra virgin olive oil

  • 2 tablespoon garlic, finely chopped

  • 2 teaspoons kosher salt

  • 2 teaspoon black pepper 


  • Wash wheat in a fine mesh strainer. Put in a large glass bowl. Cover with boiling water. Let sit about 30 minutes. Meanwhile, chop all your veggies, set aside.

  • Combine olive oil and lemon juice then add salt and pepper. Mix well.

  • Drain wheat through strainer of any unabsorbed water, squeezing out as much as possible. Combine wheat with veggie mixture. Pour in dressing, mix well. Refrigerate for 1 hour.

  • Serves 8. Enjoy

Dirk FucikSalads