Feta and strawberry tabouleh is a great twist on a Middle Eastern favorite. Florida strawberries brighten the salad, adding color and a welcome sweetness. This is one salad that’s just as good as leftovers!
We all know that strawberries are sweet, juicy and delicious but did you you that they also have lots of health benefits? Indeed, strawberries are low in calories (about 45 per one cup serving), virtually fat free, contain no cholesterol, and are an excellent source of folic acid that helps the body metabolize protein. The fact that surprised me the most was that only eight medium strawberries contain more vitamin C than one whole orange! And they are also a good source of potassium. When was the last time something you loved was so good for you?
Feta and Strawberry Tabouleh
For the dressing:
- 1/2 onion sliced very thinly (about 2 1/2 oz or 70g)
- 2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
For the salad:
- 1 cup bulgur wheat
- 1/4 cup green onions just the green part, chopped (about 11/4 oz or 35g)
- 1/4 cup cilantro
- 8 oz cherry tomatoes halved
- 14 oz strawberries hulled and quartered
- 7 oz feta crumbled
- In metal or heatproof bowl, cover your bulgur wheat with 1 3/4 cups or 414ml of boiling water and cover the bowl with an upside down plate. Set aside.
- Next we are going to make the dressing right in the large bowl where we’ll make the salad. Put your thinly sliced onions in a large bowl and pour the lime juice over them. Sprinkle with the salt. Add a few good grinds of fresh black pepper. Let the onions marinate in the lime juice for a few minutes. This helps reduced their pungency and sharpness. Now mix in the olive oil.
- Chop your green onions finely and set aside.
- Cut most of the stalks off of the cilantro. (The little narrow stalks near the leaves are fine to leave in.) Wash thoroughly several times and dry in a salad spinner or a dry dishcloth. Chop the leaves and tender stems roughly.
- Once the bulgur wheat has absorbed all of the water it can, drain it in a strainer and push down on the top to get rid of any excess water. Fluff it with fork and leave it to cool.
- Now we can assemble the strawberry tabouleh. Add the halved tomatoes to the dressing first, then tip in the cooled bulgur wheat. Stir to coat the wheat with the dressing.
- Now add the chopped green onions and cilantro and mix well.
- Finally, add the strawberries and feta and toss gently to combine.
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