15 Min
20 Min
4 as a light starter
Salad / Mezze
Vegetarian
Introduction
Fine bulgur absorbs lemon and OLEA432 olive oil, creating a bright grain base for diced cucumber, parsley, and garden mint. Dollops of whipped feta, scented with Tru Za’atar and mint, add creamy contrast and herbal depth. The result is a cool, savoury tabbouleh suited to peak-summer appetites.
Ingredients
Bulgur base
60 g fine bulgur wheat
Juice of 1 large lemon (about 50 ml)
2 Tbsp OLEA432 extra-virgin olive oil
Herbs & vegetables
1½ cups diced seedless cucumber (5 mm)
2 packed cups flat-leaf parsley, finely chopped
½ cup fresh mint leaves, finely chopped
3 spring onions, thinly sliced
Seasoning
1 tsp Tru Za’atar, plus a pinch for garnish
Sea salt and cracked pepper to taste
Whipped feta
120 g crumbly sheep-milk feta, room temperature
60 g thick Greek yogurt
1 Tbsp OLEA432 olive oil
½ tsp Tru Za’atar
1 Tbsp finely chopped mint
Directions
Hydrate the bulgur
Combine bulgur, lemon juice, and olive oil in a bowl. Stir, cover, and let stand twenty minutes until the grains swell and turn tender yet springy.
Prepare whipped feta
In a mini-processor blend feta, yogurt, olive oil, ½ tsp Tru Za’atar, and chopped mint until light and spreadable. Chill while assembling the salad.
Build the tabbouleh
Fold cucumber, parsley, mint, and spring onions into the hydrated bulgur with a fork, keeping the herbs airy. Season with 1 tsp Tru Za’atar, a light pinch of salt, and a crack of pepper. Taste; adjust lemon or oil as preferred.
Serve
Transfer the tabbouleh to a shallow dish. Spoon small quenelles of whipped feta over the surface and dust with a finishing pinch of Tru Za’atar for immediate aroma. Serve cool alongside warm flatbread or crisp romaine leaves.
Serving Notes
Tabbouleh is brightest within two hours of assembly. Hydrated bulgur and whipped feta can be prepared one day ahead; fold herbs into the grain just before serving to maintain colour.
Why It Works
Tru Za’atar unites wild thyme, sesame, and sumac across both salad and feta, creating a continuous herbal line.
Whipped feta offers saline creaminess that highlights the cooling cucumber and mint, while lemon-hydrated bulgur absorbs dressing without dilution, keeping flavours sharply defined.
