End of Summer + Tabouli Salad Recipe

For someone who loves summer, Labor Day has arrived too early. Sadly, this day is the symbolic end of the summer. I will miss summer.  I will miss the  long sunny days. Sunshine is a real mood booster for me! I will miss summer’s  casual and comfortable style. I don’t want to put away my jean skirt and tank tops.  I will miss cooking outside while we still have daylight. Sometimes meals get late.  And I will miss having an abundance of fresh local produce to prepare. I will always buy plenty of fruits and veggies, but local seasonal produce is hands down the best! From a gal who adores summer, here’s one last recipe from the summer of 2012: Tabouli Salad.

This is the perfect dish for an end-to-summer weekend. You can make it ahead of time, adding to your flexibility to be spontaneous with your plans. It makes a great side for a barbeque, but also totes well for a picnic and can be stored in a cooler for a day at the beach. Enjoy your holiday and go with the flow!

As you glance at the photos and read through the recipe, please share my melancholy mood by listening to  one of  my favorite end-of-summer songs The Boys of Summer (Don Henley).

  What song takes you back to your best summer memories?

Tabouli Salad

by Diane Boyd

Ingredients (10-12)

  • 1-1/2 cups dry Bulgar wheat
  • 1-1/2 cups boiling water
  • 1-1/2 teaspoons Kosher salt
  • 2 green onions, thinly sliced
  • 1 green pepper, chopped
  • 4 kirby cucumbers, chopped
  • 3 tomatoes, chopped
  • 1 bunch organic parsley, chopped
  • dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon fresh mint, chopped
  • salt and pepper to taste


Combine bulgar wheat with boiling water. Cover and let sit at least 2 hours. Drain any excess water. Add vegetables to bulgar. Mix ingredients for dressing and pour over salad. Refrigerate 2-3 hours. This dish keeps well in the refrigerator.

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