Strawberry Tabouli
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5 from 2 votes

Strawberry Tabouli Salad

*Note: Because fresh strawberries are fairly delicate and have a short life-span, this salad is best made fresh to order. I usually make this right before serving to get the best flavor and texture from my berries.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: Mediterranean, vegan, vegetarian
Calories: 745kcal
Author: Dani Spies


  • 1/2 cup bulgur wheat
  • 1 clove crushed garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • Fat pinch salt and black pepper
  • 1.5 cup diced strawberries
  • 1.5 cups Persian cucumber diced
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely diced mint
  • 1/2 cup diced scallions


  • Place bulgur wheat in a small bowl and cover with 1 cup of boiling water. Pop on a lid (or some type of cover) and let sit for 20 minutes, or until the bulgur has absorbed the water and is plumped up and tender.
  • In the meantime, whisk together, garlic, olive oil, lemon juice, salt and pepper. Set aside.
  • In a large bowl combine; cooked bulgur wheat, cucumbers, strawberries, parsley, mint, and scallions. Top with the dressing and gently toss together.
  • Serve and enjoy!



Calories: 745kcal | Carbohydrates: 60g | Protein: 10g | Fat: 55g | Saturated Fat: 8g | Sodium: 17mg | Potassium: 516mg | Fiber: 14g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 5.3mg | Calcium: 50mg | Iron: 2.5mg