Tabouleh with Walnuts, Yogurt, and Herbs

5 from 1 vote

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!

5 from 1 vote

Tabouleh with Walnuts, Yogurt, and Herbs

By Diane Kochilas

Prep Time 10

Servings

Recipes, Salads, Vegetarian, Yogurt

Prep Time 10

Servings

Recipes, Salads, Vegetarian, Yogurt

Ingredients

Bulgur Salad with Walnuts and Herbs
4 – 6 servings
2 cups water
1 cup coarse bulgur
1 cup coarsely chopped walnuts
2 tablespoons extra virgin Greek olive oil
½ cup Greek yogurt
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh flat-leaf parsley
1 scant teaspoon paprika
Pinch or more of cayenne to taste
Grated zest of 1 lemon
Salt to taste
Black pepper to taste

Instructions

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.
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.

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Bulgur is a great ingredient in summer salad recipes because it requires no cooking, is very versatile, and filling.

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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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Tabouleh with Walnuts, Yogurt, and Herbs