Tabouli-Style Wedge Salad, simple
Simple Tabouli-Style Wedge Salad is a fun twist on classic wedge salad using Middle Eastern flavors! Topped with a fresh parsley tomato dressing and garnished with goat cheese & chives. It’s the reliable side for any meal!
We grew up eating Lebanese food.
In fact, we ate more hummus than French fries simply because there were more Middle Eastern family-run restaurants in our small town than McDonald’s. Looking back we're so thankful we were exposed early to different cultures’ cuisine because it definitely expanded our palate!
Now, don’t get us wrong, we do love some classic American dishes like a wedge salad. Nothing beats it at a high-end steakhouse. However, when we want to feed our family, but not break the bank and still add flavor, enter this Simple Tabouli-Style Wedge Salad.
Salads are personal in our opinion and in case the wedge isn’t your style try these: Po’Boy Wedge Salad or Grilled Purple Wedge Salad
We feel as though you could make friends with this Simple Tabouli-Style Wedge Salad. It’s embarrassingly simple to mix and is bursting with flavor. Want to dive in? Let’s GO!
Variations of Simple Tabouli Wedge Salad
There’s no wrong way to eat a salad! If you are looking for a few ways to mix this wedge salad up check out the options below:
Mediterranean Wedge Salad with Quinoa Tabouli
- Base: Romaine lettuce wedges.
- Tabouli Base Mixture: add quinoa instead of bulgur, mixed with parsley, mint, red onion, and diced cucumbers and tomatoes.
- Toppings: Kalamata olives, diced avocado, roasted red peppers, and crumbled goat cheese.
- Dressing: Lemon-dill yogurt dressing.
- Add-ons: Toasted pine nuts for texture.
Grilled Vegetable Tabouli Wedge Salad
- Base: Charred romaine lettuce wedges (grill them briefly for added flavor).
- Tabouli Base Mixture: Add grilled vegetables (zucchini, eggplant, bell peppers).
- Toppings: Sun-dried tomatoes, crispy chickpeas, and grilled halloumi.
- Dressing: Smoked paprika and lemon vinaigrette.
- Add-ons: Drizzle of pomegranate molasses for sweetness.
Avocado and Corn Tabouli Wedge Salad
- Base: Iceberg lettuce or butter lettuce wedges.
- Tabouli Base Mixture: Add diced avocado and roasted corn
- Toppings: Crumbled queso fresco or cotija cheese, pickled red onions, and cherry tomatoes.
- Dressing: Cilantro-lime dressing or a creamy avocado dressing.
- Add-ons: Sprinkle of pumpkin seeds (pepitas) for a crisp finish.
Spicy Tabouli Wedge Salad with Harissa
- Base: Iceberg lettuce wedges.
- Tabouli Base Mixture: Add chopped jalapeño and farro
- Toppings: Crumbled feta, grilled shrimp, and roasted chickpeas.
- Dressing: A spicy harissa yogurt dressing or a tahini-harissa drizzle.
- Add-ons: A squeeze of lime and fresh cilantro for a bold finish.
Pomegranate and Walnut Tabouli Wedge Salad
- Base: Romaine lettuce or endive wedges.
- Tabouli Base Mixture: Add pomegranate seeds and chopped walnuts
- Toppings: Crumbled blue cheese or gorgonzola, sliced radishes, and fresh figs.
- Dressing: Pomegranate vinaigrette with a touch of honey.
- Add-ons: Extra pomegranate seeds for garnish.
Proper Storage
Refrigeration
- Store all components in the refrigerator.
- The lettuce will stay fresh for about 2-3 days if stored properly.
- The tabbouleh can last for 3-4 days, as the lemon juice and olive oil act as natural preservatives for the herbs and vegetables.
Prep 35 minutesCook 10 minutesTotal 45 minutesMakes 4
Ingredients
- 2 Bunches of fresh parsley
- 1/4 cup Fresh mint
- 3/4 cup Chopped tomato
- 1/2 medium Red onion, chopped
- 1 tsp Allspice
- Kosher salt and pepper to taste
- 1/2 medium White onion, chopped
- 2 tbsp Fresh lemon juice
- 6 tbsp Olive oil
- 2 medium Iceberg heads, quartered
- Garnish: crumbled goat cheese & chives
Method
- In a food processor or blender, add 1 cup water, flat leaf parsley, ¾ cup chopped tomatoes, ½ medium red onion, and allspice. Pulse until smooth. Let the mixture stand for about 15 to 20 minutes in the blender (if you want a more robust taste definitely set it in the fridge for a hour). Strain over a bowl with a fine sieve. You will want to discard any solids.
- Rinse out the blender. Next, place the white onion in the blender and pulse until a paste forms.
- Transfer the onion to a mixing bowl and whisk in the lemon juice and strained tomato mixture. Season with salt and pepper, and then slowly whisk in the oil until well combined.
- To serve the salad, cut the icebergs into wedges and place on a platter or individual plate. Top each wedge with the tabouli mixture, cheese, and chives.
