My recipe for this Tabbouleh with Quinoa & Feta is absolutely delicious as a light summer lunch or as an accompaniment to barbecued meat.
Inspired by the beautiful weather this week, I wanted a fresh, vibrant grain salad for lunch. I finally tried making tabbouleh and loved how bright and satisfying it turned out.
Although traditional tabbouleh is herb-forward with bulgur wheat, I adapted the recipe by adding quinoa and feta to make it more filling so it works well as a standalone lunch or a colourful BBQ side.
What is Tabbouleh?
Tabbouleh is a classic Middle Eastern salad featuring plenty of fresh parsley, ripe tomatoes, onion, mint and bulgur wheat. It’s often served as a healthy side with pita or as part of a mezze platter.
My Version of Tabbouleh
In my version I increased the grain portion and added quinoa and crumbled feta to give the salad extra texture and protein. I used a ready-mixed bag of bulgur and quinoa from the supermarket for convenience, but you can combine them yourself if you prefer.
Flat-leaf parsley works best for its fresh flavour, though curly or Italian parsley will also do. This recipe is flexible — feel free to add your favourite vegetables, herbs or extras.
Dressing Ingredients
For the dressing I used a simple mix of:
- extra virgin olive oil
- balsamic vinegar
- crushed garlic
- fresh lemon juice
If you prefer a sharper citrus note, swap the lemon for lime.
Important Tips!
Summer is the perfect time to make this—use the freshest herbs and the ripest tomatoes you can find. If preparing ahead, keep the dressing separate and add it just before serving to preserve texture and flavour.
Storage Instructions
Store tabbouleh in an airtight container in the fridge for up to a day. Keep the dressing in a separate jar to maintain the salad’s freshness.
Serving to Kids
This version didn’t win over my fussy eater, which is common with herb-heavy salads. If you need a kid-friendly grain salad, try a simpler mix like cherry tomatoes and mozzarella with couscous instead.
I personally enjoyed this light, healthy salad and plan to make it often throughout the summer.
Other Salad Recipes
If you like this dish, you might also enjoy:
Chopped Chicken & Bacon Salad — a hearty, chopped salad with chicken, bacon and lots of vegetables.
Protein Packed Salad — a filling salad with chargrilled chicken, goat’s cheese, couscous, avocado and spinach.
If you try this recipe, please leave a comment and rating below or share a photo on Instagram — I love seeing your versions!
Tabbouleh with Quinoa & Feta
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5 from 1 review
Author: Ciara Attwell
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 minutes
Yield: 4 1x
Category: Lunch
Cuisine: Eastern Mediterranean
Description
Delicious as a light summer lunch or as an accompaniment to barbecued meat.
Ingredients
Scale
- 200g mix of bulgur wheat and quinoa (ready mixed or combined yourself)
- 200g cherry tomatoes, halved
- 100g feta cheese, crumbled
- 10 mint leaves, finely chopped
- large handful of flat-leaf parsley, finely chopped
- salt and pepper to taste
- Dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, crushed
- juice of ½ lemon
Instructions
- Cook the bulgur and quinoa according to the packet instructions (mine simmered for about 12 minutes).
- While the grains cook, chop the tomatoes, crumble the feta and finely chop the mint and parsley; add everything to a large bowl.
- Whisk together the olive oil, balsamic vinegar, lemon juice and crushed garlic to make the dressing.
- When the grains are cooked, drain and rinse briefly under cold water, then add them to the tomato, feta and herbs. Toss to combine.
- Serve the salad with the dressing on the side or lightly tossed through just before serving.
