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Tabouleh Wedge Salad

Sharon Rouco, Miami, Florida

This Middle Eastern salad is packed with vitamins, nutrients and flavor. I prepare this recipe with lettuce wedges, which gives it a great crunch.


1 Head of iceberg lettuce, rinsed and chopped

2 Large tomatoes, diced

3 Bunches of parsley, rinsed and minced

½ Cup of crushed wheat (Bulgur)

2 Cups of hot water

1 Large Persian cucumber, diced

1 Bunch of green onions, diced

½ Cup of mint, chopped


Tabouleh salad dressing:

½ Cup extra virgin olive oil (EVOO)

2 Lemons

1 Teaspoon salt



1. Begin by soaking the Bulgur in 2 Cups of hot water. Set aside and let it soak for 30 minutes. When ready to put into the Tabouleh Salad squeeze excess water and drain out liquid.

2. To prepare the vegetables, thoroughly wash the parsley and cut off stems. Mince the parsley and mint. Finely dice green onions, Persian cucumber (with skin), and Tomatoes. Mix the parsley, mint, tomatoes, cucumbers, and the Bulgur together. Pour the Tabouleh salad dressing over the salad and mix. Take the iceberg lettuce and chop in half twice so you receive four (4) wedges. Use the wedges as a lettuce wrap for the Tabouleh Wedge Salad.

Note: “My Husband Is NOT a Vegetarian” consists of recipe solutions demonstrating how to convert or transform a vegetarian (or vegan) recipe to an omnivore recipe.

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