Summer Tabbouleh

A friend of mine asked if I knew how to make tabbouleh. “Of course I do,” I thought. Then I started thinking about it, and I hadn’t make tabbouleh in over 4 years. So, naturally, I started craving tabbouleh. That weekend, I set out to make traditional tabbouleh, but somewhere along the way I got bored and decided to spice it up and make my own version of tabbouleh. So, here it is! Whether you like traditional tabbouleh or not, I think you should give this a shot. The fresh flavor, the crunch, and the presentation - it all hits the spot.


Summer Tabbouleh

Serves 6


1 bundle green onions, diced small

1/2 large English cucumber, seeded and diced

2 cups cherry tomatoes, halved

1 bundle of parsley, chopped

1 cup dry bulgar, cooked

1 head radicchio, chopped

2 lemons juiced

3 Tbs olive oil

Salt and pepper to taste

Serve with sliced avocado



Toss all ingredients except for the avocado into a large mixing bowl.

I find that the longer it sits and marinates the better it tastes. So, if you can let it marinate for an hour or so before serving, you won’t be mad about it!

Just before serving, slice your avocados. You may want to squeeze some lemon or lime juice on them to keep them from browning.

Serve about 1 cup of tabbouleh per person with 1/4 avocado.

This meal works great as a light lunch, a side dish, or as a picnic on a summer day!

Store leftovers in the fridge for up to 5 days.