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

No-Cook Taboule Salad with Tomatoes and Greek Yogurt

5 from 1 vote

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.

Course salad

Cuisine Greek cuisine, Mediterranean, Mediterranean diet, vegetarian

Keyword bulgur, bulgur wheat, cinnamon, dressing, Greek yogurt, lemon zest, taboule, tabouleh

PREP TIME 15 minutes

SERVES 6

Ingredients

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

Dressing

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

Instructions

Soak the bulgur in 1 cup cold water at room temperature for several hours, until all the water is absorbed.
Toss the bulgur with all the remaining ingredients and refrigerate for 1 hour before serving.
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.