Cava-Style Tabbouleh

This version highlights whole ingredients, emphasizing high-quality extra virgin olive oil and fresh garden herbs over processed alternatives.

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Ingredients

  • 3 cups organic flat-leaf parsley, very finely chopped
  • 1/2 cup organic fresh mint leaves, chiffonaded
  • 2 cups organic cherry tomatoes, quartered
  • 1 large organic cucumber, diced small
  • 4 stalks organic scallions, thinly sliced
  • 1/2 cup organic bulgur wheat (soaked and cooked)
  • 3 tbsp organic extra virgin olive oil
  • 2 tbsp organic lemon juice
  • 1 tsp raw honey
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Salad spinner — Dries greens so dressing clings instead of pooling at the bottom.
  • Mandoline slicer — Uniform thin slices of fennel, cucumber, and radish in seconds.
  • Large wood salad bowl — Season it — oil from dressings builds flavor in the wood over time.

Instructions

  1. Cook the organic bulgur wheat in boiling water as directed, then drain and let it cool completely.
  2. In a large mixing bowl, combine the finely chopped parsley, mint, scallions, tomatoes, and cucumbers.
  3. Add the cooled bulgur wheat to the vegetable mixture and gently toss to incorporate.
  4. In a small glass jar, whisk together the extra virgin olive oil, lemon juice, raw honey, salt, and black pepper.
  5. Pour the dressing over the salad and toss thoroughly until every ingredient is evenly coated.
  6. Let the salad sit for at least 10 minutes before serving to let the flavors meld.

FAQ

Can I make this gluten-free?

Yes, simply swap the bulgur wheat for organic quinoa to maintain a similar texture.

How do I keep the herbs from wilting?

Add the dressing just before serving to maintain the crisp texture of the fresh mint and parsley.

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