Peach Tabouli
An unexpected and delicious salad for summer.
Thank you for reading Acre. As an Art Director, gardener and cook, my content is a mix of seasonal recipes, kitchen notes, dinner party curations, and garden updates. I would love to have you join me on the Acre.
This salad is summer sunshine on a plate. It actually came about while I was doing a midweek fridge clean out - the bulgur needed to be eaten, and the fresh box of peaches was calling my name. I love toasted seeds on a salad, and doing this here married the grain and fruit beautifully. Balance with lemon and a shower of salt and you have a beautiful tabouli riff. I served mine with grilled salmon one night and grilled chicken another - both delicious.
Peach Tabouli
Serves 2-4
2 Peaches, sliced
Handful of Yellow Cherry Tomatoes, cut in half
1/2c. cold or room temp cooked Bulgur*
2 tsp. Diamond Crystal Salt*
Juice from one Small Lemon
3 Tbs. Olive Oil
1/4 tsp. Fennel Seed
1/4 tsp. Coriander Seed
Maldon, to taste
10-15 Flat Leaf Italian Parsley leaves
*For the Bulgur
Cook the 2 person serving of bulgur according to the package instructions, saving the leftovers for a second salad or in place of rice or farro as a side to another meal. Season your bulgur cooking water with 2 tsp. Diamond Crystal Salt.
Add your 3 Tbs. olive oil to a 6” skillet or frying pan (or smallest you have).
Heat the oil over medium low until gently warmed, then add the fennel and coriander seeds.
Toast until fragrant–about 20 seconds–too much cooking makes the flavor bitter. Remove from heat and pour into a glass measuring cup.
Scatter your peach slices over a large serving platter.
Using your hands, crumble the bulgur over and between the peaches to create an even layer.
Drizzle the lemon juice evenly over the salad.
For the seed oil, whisk or mix well so the seeds are suspended. Drizzle over everything, evenly distributing oil and seeds.
Top with parsley leaves and Maldon to taste. I sample a peach with bulgur to confirm the right amount of salt. Enjoy immediately.
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