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.
5 from 1 vote

No-Cook Taboule Salad with Tomatoes and Greek Yogurt

Prep Time 15 minutes
Servings 6
Prep Time 15 minutes
Servings 6

Ingredients

Dressing

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.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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