I was never a fan of tabouli and I think it was because I never enjoyed the cracked wheat. What I do love however is parsley, so when I was given a big bunch of it the other day, I just had to make this salad and finally post it for you all.

I have been making my GREEK TABOULI SALAD since foreeever and I really don’t know why I have never written it up and posted it. This salad is grain-free, gluten free, and if you add vegan feta… it can be dairy free!

Basically you add all the ingredients you would add to a greek salad (just cut into smaller pieces) and add a whole heap of finely chopped parsley. Super healthy, super tasty and very addictive with the added drizzle of freshly squeezed lemons. It is so good on it’s own, pilled over a thick slice of toasted bread, with crackers or even along side a nice piece of fish or steak.

Note: the ingredients do not have to be in exact measurements. If you have an extra tomato in the fridge, just add it in. Have too much feta leftover? Add it in. Just have fun with it! My kids prefer it with extra cucumber, whereas when I make if for myself I add extra onion… I encourage experimenting. That’s what makes cooking fun. Enjoy x

2 cups finely chopped parsley

5 roma tomatoes, diced into small pieces

1 cucumber, finely diced

1 small red onion, diced

2 tbs baby capers

120g feta, cubed

3 tbs sliced olives

2-3 tbs EVOO

juice of 1 lemon


  1. Whisk together the olive oil and lemon juice. Set aside.

  2. Combine all ingredients in a large bowl. Pour over the dressing and stir to coat all ingredients.

  3. Allow to sit for 3-4 minutes before serving.

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