Greek White Tabbouleh

This Greek White Tabbouleh makes for the perfect summer BBQ dish

Serves: 4

Greek White Tabbouleh

  • 1 pack Violife Greek White, cut in cubes
  • 1 cucumber, cut in cubes
  • 50g bulgur (cracked wheat)
  • 1 handful plum tomatoes, chopped seeded
  • 2 large spring onions, chopped
  • 2 tbsp fresh mint, chopped
  • 60ml olive oil
  • 60ml fresh lemon juice
  • 25g chopped fresh Italian parsley
  • 25g chopped coriander
  • Salt and fresh ground pepper, to taste


  1. Whisk oil and lemon juice, in a small bowl to blend; set aside.
  2. Place bulgur in a large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, this will take about 15 minutes.
  3.  Mix in tomatoes, cucumber, parsley, coriander, spring onions and mint. Add olive oil and toss to blend. Season with salt and pepper
  4.  Let stand at least 30 minutes to blend flavours.
  5.  Season on top with Violife Greek White cubes and parsley.

Recipe courtesy of Violife

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