Tabouleh with Walnuts, Yogurt, and Herbs
This is a Greek salad inspired from a regional Greek recipe for bulgur-walnut pilaf, which comes from the traditional cuisine of the Black-Sea Greeks (Pontioi). It's a great Greek recipe for Meatless Mondays and more!
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Bulgur Salad with Walnuts and Herbs
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4
– 6 servings
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2
cups
water
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1
cup
coarse bulgur
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1
cup
coarsely chopped walnuts
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2
tablespoons
extra virgin Greek olive oil
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½
cup
Greek yogurt
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3
tablespoons
finely chopped fresh mint
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3
tablespoons
finely chopped fresh flat-leaf parsley
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1
scant teaspoon paprika
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Pinch
or more of cayenne
to taste
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Grated zest of 1 lemon
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Salt to taste
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Black pepper to taste
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Place the bulgur and water in a mixing bowl, cover with a kitchen towel, and let stand for two hours, or until the bulgur absorbs all the water.
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Mix in the walnuts, olive oil, yogurt, herbs, paprika, cayenne and lemon zest. Season to taste with salt and pepper. Serve, either at room temperature or chilled.
Bulgur is a great ingredient in summer salad recipes because it requires no cooking, is very versatile, and filling.