Kale Tabbouleh with Cucumber, Mint and Garlic Scapes

I never know which direction my summer salad obsession will take me until that first forkful.

Last summer it was the grilled green bean salad. I experimented with every possible variation from June through September, then I picked my favourite and added it to my upcoming cookbook. The summer before was a smoky grilled corn, red onion and bell pepper salad, served warm with plenty of torn basil.

This summer, it’s all about the tomato salad in every possible form. Paired with briny olives and salty feta in a tangy Greek salad, sliced with fresh mozzarella and basil in the Caprese, and married with watermelon and mint for a refreshing bite.

Fresh garden vegetables for Tabbouleh

Today’s recipe is my latest summer salad crush and it’s also features a bunch of ripe tomatoes: Tabbouleh. It no ordinary bulgur salad, though; I’ve packed plenty of seasonal summer vegetables into this vibrant dish that can certainly hold its own as a main course.

Can we talk about bulgur for a minute? It’s a grain I remember my mother always kept around and served us as kids. I’ve kind of fallen for it lately, mostly because it’s quick cooking and a heck of a lot more flavourful than cous cous. More nutritious, too.

Although, they are both made from wheat kernels, but bulgur (or bulghur) is not the same a cracked wheat (another childhood staple). Bulgur is pre-cooked which means a simple hot-water pour over is all you need for a quick breakfast, dinner side or the base of this salad.

Summer vegetable tabbouleh salad

It required a fair bit of chopping, but it’s this knife work than gives the salad a great mouthfeel. It’s impossible to stop eating! The garlic scapes add a fantastic crunch, while the tough kale and parsely both soften under the bold citrus vinaigrette.

I made a double recipe recently; we brought it to back-to-back barbecues and I found myself hoping for leftovers to bring home. Speaking of leftovers, that is another good point: this kale tabbouleh is great on the second, and even third day. So go ahead and make a big batch!

Kale Tabbouleh with Cucumber, Mint and Garlic Scapes | Simple Bites #recipe #salad #eatseasonal

Kale Tabbouleh with Cucumber, Mint and Garlic Scapes

The bold, balanced flavors of this classic favourite will have you hoping for leftovers. Equally delicious fresh or made a day in advance.
Print Pin Rate
Course: Salads
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 126kcal
Author: Aimee


  • 2 Tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1 cup bulghur
  • 8 large branches kale stalks removed
  • 1/2 cup chopped parsley stems removed
  • 3 tomatoes
  • 3 small cucumbers
  • 4 garlic scapes or green onions
  • 4-6 stalks fresh mint


  • In a small jar, combine olive oil, lemon juice, balsamic and salt. Cover and shake to combine.
  • Place bulgur in a large bowl and pour 2 cups boiling water over the top. Cover and let sit until water is absorbed and bulgur is soft. NOTE: cooking directions may vary with brands. Always prepare according to package directions.
  • Finely chop kale and parsley. Toss with 1 tablespoon of lemon dressing and massage for a minute or so. Leave to wilt slightly while you prep the remaining vegetables.
  • Dice tomatoes and cucumbers. Chop scapes into 1 cm rounds. Toss vegetables on top of the massaged kale.
  • Add cooked bulgur to vegetables and combine with remaining dressing. Toss everything well.
  • Finely chop mint and add to the salad. Taste the tabbouleh and add a pinch more salt if needed. Serve at once or refrigerate for up to 2 days.


Calories: 126kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Sodium: 156mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 21.4mg | Calcium: 46mg | Iron: 1.2mg

Which summer salad has your taste buds in a tizzy?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I have actually never tried tabbouleh OR garlic scapes, but I have been hearing so much about them. I have been looking for new ways to get some more Kale in my diet, and this is gorgeous! Lovin’ that mint too. Pinned!

  2. This is such a pretty recipe!! Love the kale in there 🙂

  3. If I can’t find garlic scapes, what else could I substitute? It is definitely going to be made this weekend. We are getting tomatoes so it is our crunchy fried green tomatoes this weekend.

  4. I reread the recipe and saw the answer with the green onions. Those are easy to find. Thank you for some fantastic recipes.

  5. Thanks for the recipe. This looks delicious, I work in a restaurant and will have to put this on our salad bar.

  6. I’m dying of curiosity over all these garlic scapes. I’ve yet to find them locally, but will definitely try this anyway – I love tabbouleh and this one looks wonderful!

  7. ooooh yummy, i’ve been wanting to make tabbouleh!!!!! also i am anticipating having a CRAPTON of tomatoes, just based off how many green tomatoes are growing right now! so i’ll best be needing many uses for fresh tomatoes 🙂

  8. Yay for garlic scapes! I’m always looking for new ways to use them, and this salad is perfect.

  9. I know what I’m having for lunch today! Yum!

  10. I love the idea of using kale! My husband is lebanese and we make a ton of tabouli every week and eat it as a side dish with our main meals but I’ve recently been getting bored with the traditional recipe. I can’t wait to add kale and try out a few scapes in it. Just what we need to spice up our mezze game! Thanks for sharing.

  11. Looks delicious as always! Just need to get my hands on some fresh mint and bulghur and I’ll be set to give it a try. 🙂

  12. yum.. this looks so delicious. definitely the perfect summer salad, will be recreating this in my kitchen!

  13. I had garlic scrapes the other day for the first time and I loved them!! So excited to make this!

  14. Really love the colors in this! I like this new twist on a classic!

  15. Love the kale in this tabbouleh! So creative and delicious!

  16. This is one of my all time favorite salads & your looks delish!

  17. Such a beautiful healthy salad! Craving!!!

  18. I need to make this, I love tabbouleh and love it even more that you made it with kale.

  19. The recipe looks amazing, and thanks for the tip on bulger – I don’t usually cook with it. I am addicted to kale right now though, and am looking for ways to make different salads.

  20. I fully endorse this “insert vegetable” salad of every type and variety whole heartedly!! I’ve been on a green bean salad kick, adding everything I can think of to it, and this is absolutely beautiful!

  21. Consequently delectable! That seems irresistible!

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