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.

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Prep Time 15

Course salad

Cuisine Greek cuisine, Mediterranean, Mediterranean diet, vegetarian

Servings

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.

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

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