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Sun Dried Tomato Tabbouleh Appetizer

Sun Dried Tomato-Tabbouleh Appetizer

An easy appetizer recipe that takes only minutes to make, is vegan and delicious!

10 mins
10 mins
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  1. Hydrate sun dried tomato halves in warm water. After 20 minutes, drain, pat dry and set aside.

  2. Cook tabbouleh according to directions on box. (If using cracked wheat, bring a cup of water to a rolling boil. Pour the scant cup of bulgur into a mixing bowl. Add boiling water to cover, allow to soak for a few minutes. Fluff with a fork.)

  3. Whisk together all dressing ingredients. Pour over the cooked bulgur. Mix together.

  4. Season to taste with salt and pepper.

  5. Mound a tablespoon of bulgur onto each sun dried tomato half.

  6. Top with toasted walnuts and minced herbs.

  7. Serve at room temperature with crackers or crostini.


  • 1 box tabbouleh mix or a scant cup of cracked wheat (bulgur)
  • 1 t fresh lemon juice
  • Fresh parsley
  • Fresh mint
  • 2 T olive oil
  • 18 Traina California Sun Dried Tomato. Halves
  • ¼ cup walnuts, toasted and chopped fine


  • ¼ cup of minced fresh parsley (plus extra for garnish)
  • ¼ cup of minced fresh mint (plus extra for garnish)
  • 2 T olive oil
  • 1 t lemon juice
  • 1 t lemon juice

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