Greek Grain Salad

Although tabbouleh is a traditional Middle Eastern salad, we've added some Greek flavor with feta cheese. Serve with pita wedges and fresh fruit.

Yield: 5 servings (serving size: about 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 8.6g
  • Saturated fat: 3.5g
  • Protein: 11.8g
  • Carbohydrate: 36.5g
  • Cholesterol: 17mg
  • Iron: 2.6mg
  • Sodium: 673mg
  • Calories from fat: 32%
  • Fiber: 8.9g
  • Calcium: 112mg


  • 1 (5.25-ounce) package tabbouleh mix (such as Near East)
  • 1 cup boiling water
  • 1 1/2 teaspoons grated fresh lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 2 cups chopped romaine lettuce
  • 1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes
  • 3/4 cup chopped plum tomato (about 2)
  • 1/4 cup chopped fresh mint
  • 1/8 teaspoon crushed red pepper
  • 1 (16-ounce) can navy beans, rinsed and drained


  1. Combine tabbouleh mix (bulgur wheat and spice packet) and boiling water in a large bowl. Cover and let stand in refrigerator 30 minutes or until water is absorbed.
  2. . Add lemon rind and next 3 ingredients to tabbouleh mixture; toss well. Add lettuce and remaining ingredients, and toss gently. Cover and chill at least 1 hour.
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