Savoury recipe - Bulgur tabbouleh with crunchy vegetables and feta cheese

This quick-to-make, super-fresh tabbouleh is ideal for kick-starting summer with everyday products.

For the record, I've got into the habit of preparing pickles that I keep in the fridge, which makes making this salad even quicker. It's a great way to give your summer salads a twist. Any vegetable will do!

For the record, all you need to do is apply the "1-2-3" rule: 100g sugar, 200g vinegar of your choice and 300g water. Your choice of spices and herbs!

Store vegetables in their broth in an airtight jar in a cool place for up to 8 weeks.

Finally, when you've eaten everything, feel free to save the pickle stock for future vegetables.

- Chef Julian

Tabouleh with bulgur and feta


Portions Preparation time
4 30min.



60g Candied tomatoes, chopped
1 Zucchini, cut into small cubes
Onion Red, cut into small cubes
Cherry tomatoes, cut into 2
6 tablespoons olive oil
5 tablespoons Balsamic vinegar
20g Crushed savory
120g Feta cheese


- Pickles -

50g Sugar
100g Cider vinegar
1 Bay leaf or herbs of your choice
1 pinch
Turmeric powder
1/2 Cauliflower, cut into small heads
1 Zucchini, sliced into rounds
1 Large carrot, thinly sliced



Step 1/5

Cook bulgur for 10 minutes in a large pot of salted water, then drain and chill.


Step 2/5

Prepare the pickles.

Bring sugar, vinegar, water, bay leaf and turmeric to a boil.

Immerse the vegetables in the mixture and leave for around 20 minutes, covered, off the heat.

Place the vegetables in their water in the fridge.


Step 3/5

Next, prepare the salad: combine confit tomatoes, zucchinis, red onions, cucumbers and cherry tomatoes in a large bowl.

Add the olive oil (you can also use tomatoes), balsamic vinegar and crushed savory.


Step 4/5

Add the cold bulgur to the seasoned vegetables.

Stir, adjust seasoning if necessary, then arrange in the center of your plate.


Step 5/5

Arrange your cold, drained pickled vegetables on top.

Finish with feta bits and garnish with any aromatic herbs.


And there you go, telling us all about it!


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