Print

Greek Tabbouleh Salad Arepas Recipe

Greek Tabbouleh Salad Arepas Recipe
Print Recipe

★★★★★

4.9 from 28 reviews

This recipe combines the delightful Latin American arepa with a fresh, vibrant Greek tabbouleh salad for a unique and flavorful meal. The crispy, golden arepas act as a perfect pocket to hold the herby, tangy salad filled with bulgur or quinoa, parsley, mint, vegetables, and creamy feta cheese. Ideal for a refreshing lunch or snack, this dish is easy to prepare and bursting with Mediterranean-inspired flavors.

Ingredients

Scale

For the Arepas:

  • 2 cups pre-cooked cornmeal (arepa flour, e.g., masarepa)
  • 2 ½ cups warm water
  • 1 teaspoon salt
  • 1 tablespoon olive oil

For the Greek Tabbouleh Salad:

  • 1 cup bulgur wheat or quinoa, cooked and cooled
  • 1 cup chopped parsley
  • ½ cup chopped mint
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • ¼ cup diced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Optional: Kalamata olives, pitted and sliced

Instructions

  1. Prepare the arepa dough: In a large bowl, mix the pre-cooked cornmeal and salt. Gradually add warm water while stirring constantly until a smooth, pliable dough forms. Allow the dough to rest for 5 minutes so the moisture is fully absorbed.
  2. Shape the arepas: Divide the dough into 6 to 8 equal portions. Shape each portion into a round patty about ½ inch thick, ensuring the edges are smooth to prevent cracking when cooking.
  3. Cook the arepas: Heat the olive oil in a skillet over medium heat. Place the shaped arepas in the skillet and cook for approximately 4 to 5 minutes on each side until they develop a golden brown, slightly crispy exterior. Alternatively, bake them at 375°F (190°C) for 15 to 20 minutes, flipping halfway through for even cooking.
  4. Prepare the Greek tabbouleh salad: In a large bowl, combine the cooked and cooled bulgur wheat or quinoa with chopped parsley, mint, cucumber, tomato, red onion, feta cheese, and optionally sliced Kalamata olives. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss everything gently to combine all flavors.
  5. Assemble the arepas: Once the arepas are slightly cooled, slice each one horizontally to create a pocket. Generously stuff each pocket with the prepared Greek tabbouleh salad.
  6. Serve: Serve the stuffed arepas immediately while fresh, offering a balanced combination of crispy corn pockets filled with fresh and flavorful salad, perfect for a vibrant lunch or snack.

Notes

  • For a gluten-free option, use quinoa instead of bulgur wheat in the tabbouleh.
  • Allow the arepa dough to rest before shaping to ensure better texture.
  • Adjust lemon juice and salt levels in the salad according to taste preferences.
  • Arepas can be baked for a lighter version instead of frying.
  • Serve immediately after stuffing to maintain texture and freshness.

Nutrition

Keywords: arepas, greek tabbouleh, bulgur salad, quinoa salad, vegetarian recipe, easy lunch, Mediterranean flavors, Latin American food, healthy snack

Find it online: https://maicook.com/greek-tabbouleh-salad-arepas-recipe/