Easy Tabouli-Style Wedge Salad
Easy 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 perfect side for any meal!
I grew up eating Lebanese food.
In fact, I 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 I’m so thankful I was exposed early to different cultures’ cuisine because it definitely expanded my palate!
Now, don’t get me wrong, I do love some classic American dishes like a wedge salad. Nothing beats it at a high-end steakhouse. However, when I want to feed my family, but not break the bank and still add flavor, enter this Easy Tabouli-Style Wedge Salad.
Salads are very personal in my opinion and in case the wedge isn’t your style try these: Po’Boy Wedge Salad or Grilled Purple Wedge Salad
I feel as though you could make friends with this Easy Tabouli-Style Wedge Salad. It’s embarrassingly easy to make and is bursting with flavor. Want to dive in? Let’s GO!
Ingredients Needed to Make Easy Tabouli-Style Wedge Salad
A refreshing salad only needs a few ingredients for it to taste sensational. Below are the key ingredients to make this tabouli style wedge salad:
- Iceberg Lettuce
- Goat Cheese
- Chives
- Flat leaf Parsley
- Mint
- Tomatoes
- Red onion
- Allspice
- White Onion
- Lemon Juice
- Olive oil
- Kosher salt and pepper
How to Make Easy Tabouli Wedge Salad
I adore making wedge salads because there are so many different ways to enjoy it. You can pile the toppings high or simply drizzle it with a vinaigrette. Below is an easy way to jazz up your wedge salad game with a few simple ingredients:
- In a food processor or blender, add 1 cup water, flat leaf parsley, mint, 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 (allow it to set longer if you want a more robust flavor) and then 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 ⅔ cup of strained tomato mixture. Season with salt and pepper, and then slowly whisk in the oil.
- To serve the salad, cut the icebergs into wedges and place on a platter or individual plate. Top each wedge with the vinaigrette mixture, cheese, and chives.
Variations of Easy 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 crunchy 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.
Easy Tabouli-Style Wedge Salad
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
Instructions
- 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 ⅔ cup of strained tomato mixture. Season with salt and pepper, and then slowly whisk in the oil.
- To serve the salad, cut the icebergs into wedges and place on a platter or individual plate. Top each wedge with the vinaigrette mixture, cheese, and chives.
