Sara’s Strawberry Tabbouleh

Sara's Strawberry Tabbouleh /

After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because it all looks so incredibly vibrant and delicious!

The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so here we go…

Sara's Strawberry Tabbouleh /

Instead of putting my own spin on things, I thought I’d go crazy and just follow the recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten free, go ahead and use quinoa in this recipe.

Sara's Strawberry Tabbouleh /

Feta is optional, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this for dinner last night, but it would definitely be picnic-perfect.

Sara's Strawberry Tabbouleh /

Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!

the Sprouted Kitchen Bowl + Spoon

5.0 from 4 reviews
Sara's Strawberry Tabbouleh
Serves: serves 5
  • ¾ cup bulgur wheat
  • 1 clove garlic, finely minced
  • 3 green onions, white and light green parts
  • 1 pint strawberries
  • 2-3 persian cucumbers, or 1 English cucumber
  • ⅓ cup finely chopped mint leaves
  • ½ cup finely chopped flat-leaf parsley (I used basil)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar (I used white)
  • Zest and juice of 1 small lemon
  • ½ to ¾ teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • ½ cup crumbled feta cheese, optional
  1. Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
  2. Thinly slice the green onions and add them to a large mixing bowl. Finely dice the strawberries and cucumbers and add them to the bowl. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well. Taste for seasonings and serve chilled or at room temperature.
  3. The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.
to make this gluten free, use quinoa instead of bulgur wheat.

 Recipe printed with permission. This post contains affiliate links.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Yum! Super excited about this book as I loved her last one. These colors are so great!

  2. Oh I love sweet and savory mixed dishes and a tabbouleh with strawberries is winning my heart over! xx

  3. All of these things I love in a salad as well. Never thought to pair strawberries with tabbouleh, but it’s perfect especially for this time of the year. Sara never disappoints, does she?!

  4. Melissa on said:

    If you love the sweet / savory combo in Salads – try her Kale Caesar with Cornbread Croutons (also in Bowl + Spoon). The Cornbread adds a perfect sweet crunch!

  5. Oceana from on said:

    I love all the colour in this meal! It’s great to see fruit being used in a meal I already love, but I’m bummed out that in tropical Australia strawberries only come one way: frozen.
    Maybe with oranges instead?


  6. Beth on said:

    Yes! I’m excited to try this recipe as well. I am in love with Sara’s book too, and I’ve tried the Hippie Bowl and Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and both are amazingly delicious!

  7. Rosemary from on said:

    Such a mouthful of summer! Such a great combination of tastes. I will have to try with recipe on the weekend. Thanks for another great recipe! 🙂

  8. Shamit Khemka on said:

    I love strawberry and you made my day thanks for it..

  9. Qué buena pinta, como siempre gracias por tus recetas 😉

  10. Wow, this looks so tasty, fresh and summery! I’ll have to make this for our annual Ladies’ Weekend up at Torch Lake in a few weeks – I’m sure the gals will love it! Thank you for sharing and fyi your counter top photos are gorgeous, no pretty picnic scene needed 🙂 – Charlie,

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  13. I love Tabbouleh – the strawberries are a fun and interesting twist.

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  16. sara’s strawberry tabbouleh hehe =) thank you soo much

  17. Sarah on said:

    Made this today and it was delicious! I love that one of my favorite food bloggers makes one of my other favorite food blogger’s recipes! I followed this pretty closely to your modifications; I had to use what I already had so I used quinoa, apple cider vinegar, basil in place of parsley, and extra lemon juice. I love this summery twist on a classic dish! This will definitely be a summer staple for me and will be coming with my to dinner parties 🙂

  18. I love your dish.It looks so yummy.Today i will try this delicious recipe.


  19. David from on said:

    YUM… these look ridiculously amazing. And your food photography is seriously impressive. Can’t wait to make this one!

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  21. Elle on said:

    this really shouldn’t be called tabbouleh if there isn’t parsley in it. That would be like saying something is a serving of chili cheese fries but instead of chili its gravy.

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