Denise says:

  • This is a delicious light and colourful summer salad that is ideal with any side dish or embellished with feta cheese or cooked broad beans, tofu, avocado or even chopped cooked chicken.
  • Put on the menu as a side dish for Yom Tov – the whole family will love it!
  • Preparation Time:  15 minutes
  • Cooking Time: 10 minutes
  • Serves: 4-5 people


  • 75g bulgur wheat
  • 150ml water
  • 1/2 tablespoon vegetable stock powder
  • 1 clove garlic, finely chopped
  • ~
  • 3 spring onions – finely chopped
  • 300g strawberries – roughly chopped
  • 50g heirloom/ cherry tomatoes – roughly chopped
  • 1 cucumber –finely chopped with skin on
  • 10g finely chopped mint leaves
  • 10g finely chopped flat-leaf parsley ~
  • For the Dressing
  • 20ml extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • Zest and juice of 1 small lemon
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground pepper


  1. Put the bulghur wheat into a saucepan with 150ml water. Add ½ tablespoon vegetable stock and bring to a boil for 5 minutes.
  2. Turn off the heat, leave covered and set aside for 15 minutes or until the liquid is absorbed.
  3. Stir in the garlic, fluff with a fork, and set aside to cool.
  4. Put the spring onions, strawberries, tomatoes and cucumbers in a bowl.
  5. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper and stir everything to mix well.
  6. Taste for seasonings and serve chilled or at room temperature.
The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.