Grilled Vegetable Salad with Feta & Tabbouleh
This vibrant salad combines smoky grilled vegetables with a refreshing, herb-packed tabbouleh base and creamy crumbled feta on top. It’s light yet satisfying, with lemony brightness and the savory depth of charred veggies. Ideal as a main salad or a colorful side for grilled meats or fish.
⏱ Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Grilled Vegetables:
1 medium zucchini, sliced lengthwise into strips
1 medium eggplant, sliced into rounds
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 small red onion, sliced into thick rounds
2 tbsp olive oil
1 tsp dried oregano
Salt & black pepper, to taste
For the Tabbouleh:
1 cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
1 large tomato, finely diced
½ small cucumber, finely diced
½ cup bulgur wheat
1 cup boiling water
3 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt & pepper, to taste
For Serving:
½ cup feta cheese, crumbled
Extra lemon wedges
Instructions
Step 1: Prepare the Bulgur
1. Place bulgur in a bowl, pour over boiling water, cover, and let sit for 15 minutes or until tender.
2. Fluff with a fork and let cool slightly.
Step 2: Make the Tabbouleh
1. Add parsley, mint, tomato, cucumber, lemon juice, olive oil, salt, and pepper to the bulgur.
2. Mix well and set aside.
Step 3: Grill the Vegetables
1. Preheat a grill or grill pan to medium-high heat.
2. Toss vegetables with olive oil, oregano, salt, and pepper.
3. Grill each side for 2–4 minutes until tender and charred.
4. Cut into bite-sized pieces once slightly cooled.
Step 4: Assemble the Salad
1. Spread tabbouleh over a large serving platter or divide among plates.
2. Arrange grilled vegetables on top.
3. Sprinkle with crumbled feta.
4. Serve with extra lemon wedges for squeezing.
Notes & Tips
Make ahead: Tabbouleh can be made up to a day in advance. Grill veggies just before serving for best flavor.
For extra protein, add grilled chicken, shrimp, or chickpeas.
If you like a slightly sweeter touch, drizzle with a little balsamic glaze before serving.
❓ Frequently Asked Questions FAQ
Q: Can I use quinoa instead of bulgur?
A: Yes — cook ½ cup quinoa in 1 cup water, then cool before mixing into tabbouleh.
Q: Can I roast the vegetables instead of grilling?
A: Absolutely — roast at 200°C (400°F) for about 20 minutes.
Nutritional Information
Calories: ~310 kcal
Protein: 9g
Carbs: 36g
Fat: 15g
Fiber: 8g
Sodium: ~380mg