Near East Greek Taboule Salad

I was having friends back to the house last night after dinner out. I wanted something light to put out when we got back. This was perfect and went well with the Pinot Noir we were drinking. I made it in the afternoon so it could be refrigerated for at least an hour. The recipe is on the back of the Near East Taboule Wheat Salad box. I followed the recipe but used extra virgin olive oil, extra basil and a lot more lemon juice. For that matter I used the whole box of feta cheese about 6 ounces. I put it in a big bowl with two spoons and a tray of crackers, three inch pieces of romaine lettuce and endive pieces. Definitely need cocktail napkins with this !!! When our company left the dogs made a direct hit to the living room rug to feast on fallen taboule.

1 package NEAR EAST Taboule Wheat Salad
1 Tablespoon extra virgin olive oil
1 large tomato chopped
2 Tablespoons lemon juice
1 cup or 4 ounces of crumbled feta cheese
3/4 cup peeled, seeded and chopped cucumber
1/4 cup chopped fresh basil leaves

1. In a large bowl, combine wheat and contents of spice sack. Stir in 1 cup boiling water. Cover, let stand 30 minutes in refrigerator. (Meanwhile go get dressed for dinner. By the time you come back you will be ready for the next step).
2. Stir in all other ingredients well. Refrigerate for an hour or overnight. Stir well before serving.

Paula JeannePaula Jeanne



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