No-Cook Taboule Salad with Tomatoes and Greek Yogurt

Taboule with Cinnamon, Lemon Zest and Greek Yogurt-Honey-Mustard Dressing

Enjoy this easy, delicious, light but filling salad that needs no cooking and is brimming with flavor and health. Bulgur is the base for taboule. I've added a touch of cinnamon and lemon zest to perk the flavor profile up, and Greek yogurt dressing, optional, for a little extra refreshing touch. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
15 min


  • 1 cup coarse bulgur
  • 4 large firm vine-ripened tomatoes, cored and diced
  • 5 scallions trimmed and chopped
  • 1 cup chopped flat-leaf parsley
  • 1 cup chopped mint
  • 1 garlic clove minced
  • Grated zest of 1 lemon
  • Salt and pepper to taste
  • ½ teaspoon powdered cinnamon
  • 1/3 cup Greek extra virgin olive oil


  • 2/3 cup Greek yogurt
  • 1 tablespoon Greek pine honey
  • 2 teaspoons Dijon mustard
  • Salt to taste
  • Pinch of cayenne


  1. Soak the bulgur in 1 cup cold water at room temperature for several hours, until all the water is absorbed.
  2. Toss the bulgur with all the remaining ingredients and refrigerate for 1 hour before serving.
  3. Just before serving: Whisk together the ingredients for the yogurt dressing. Serve the taboule salad with the dressing on the side, or drizzle a little over the top of each serving.

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