Joy the Baker

Red Grape and White Peach Tabbouleh Salad

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Red Grape and White Peach Tabbouleh Salad

When I was a kid, you couldn’t pay me to eat parsley.

Actually.  That’s not entirely true.  You could have paid me in candy bars to eat parsley… but no one was doing that… that would have been a dream come true.  

Now.  Grown (mostly).  And I love parsley.  I think it’s bright, hearty, and adds just the right taste of green to summer dishes.  It’s an accent, but it doesn’t wilt or shy away.  It’s proud and confident, green and healthful.  Let’s put parsley with some fruit and call it a salad.  

Related.  Still happy to be paid in candy bars.  That’s an option.  

Red Grape and White Peach Tabbouleh Salad

The base of this salad, besides the hearty dose of parsley, is bulgar wheat.  

It’s softened in salted boiling water and adds a earthiness and weight to our salad. 

If you’d like a gluten-free option, cooked quinoa is your friend.  

Red Grape and White Peach Tabbouleh Salad

This salad is all about the slice and dice.  

Think of it as therapy.  Take some time.  Solidify your standing kitchen stance.  Find the good knife.  Space out or think your deep thoughts, but keep your eyes on your chop.  The slice and dice feels good (until it gets tedious).  

Red Grape and White Peach Tabbouleh Salad

Fresh white peaches and sweet red grapes with all this green.  

I love the balance of sweet and savory.  

I also added a dash of ground cinnamon and dried oregano to accentuate the sweet fruit and earthy herbs.  

Red Grape and White Peach Tabbouleh Salad

Salty, creamy feta.  Because if we have to eat salad, it’s best if there’s cheese involved.  

Red Grape and White Peach Tabbouleh Salad

Serve chilled by the bowlful.  It’s lunch, snack-time, and dinner.  Summer life! 

This recipe is inspired by The Sprouted Kitchen’s Bowl + Spoon.  

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Red Grape and White Peach Tabbouleh Salad

  • Author: Joy the Baker
  • Prep Time: 30
  • Total Time: 30
Scale

Ingredients

  • 3/4 cup bulgar wheat
  • 1 clove garlic, finely minced
  • 3 green onions, white thru green parts thinly sliced
  • 1 cup halved red grapes
  • 1 white peach, pitted and cut into chunks
  • 1 english cucumber, diced
  • 1/3 cup finely chopped fresh mint leaves
  • heaping 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • zest and juice of 1 lemon
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground oregano
  • 1/2 cup crumbled sheep’s milk feta (optional)

Instructions

  1. Rinse and drain the bulgar wheat. Bring 1 1/4 cups water to a boil. Add a pinch of salt, the bulgar wheat, cover and remove from heat. Allow to rest for 25 to 30 minutes or until the liquid has absorbed. Once absorbed, remove the lid, and stir in the garlic. Set aside (or in a small bowl in the refrigerator) to cool.
  2. Chop everything. Thinly sliced the green onions. Slice the grapes and peach and cucumber. Finely chop the mint and parsley.
  3. Once the bulgar has cooled, add it, along with all of the sliced and diced ingredients to a large bowl. Toss lightly to combine. Add olive oil, vinegar, lemon, salt, pepper, cinnamon and oregano. Gently toss to combine. Taste and season with more salt and pepper if necessary.
  4. Toss in the feta cheese (if using).
  5. Refrigerate until chilled through before serving, about 1 hours. Store the salad, covered, in the refrigerator, for up to 3 days.

Nutrition

  • Serving Size: 5

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Reader Interactions

Comments

  1. Kate B

    This was phenomenal. I literally made it the evening after you posted it, enjoyed it so much that I went and purchased another cucumber and a bunch of spring onions and plan on making it again tonight or tomorrow. Definitely a keeper and fortuitously timed as I was beginning to gather grain salad recipes for my husband’s lunches (his new job requires him to travel around a lot in the day, so we were brainstorming things that would be delicious without heating). Thanks!

    Reply

  6. Edlyn

    I love Sara’s book! I also love how she never shies away from using cheese. Cheese is important. Duh. And if you haven’t made that Cauliflower Gratin from the book, you should. I think you’d like it. I pretty much ate 1/2 of it in one sitting.
    I like your style. This looks so good! Might make a batch for my weekend roadtrip.

    Reply

  7. Julia G

    I hurried out to get all the things I needed to make this happen, and have just put the first few bites in my mouth. My mouth is very grateful to you, Joy. I am already facing the dilemma of how much to keep for me, and how much to bring to Bible study tonight :)
    I used quinoa and left out the garlic because it is not my friend, and this tabbouleh rocked my socks.

    Reply

  9. Joshua Hampton

    I wish I had thought of demanding candy bars in exchange for eating veggies I didn’t like as a kid. That would have been interesting. But not as interesting as this lovely salad, for sure.

    Reply

  12. Girl Named Allyn

    Sigh, I’m still childlike and anti parsley. I’m thinking this could be crazy good (though very different) with cilantro though! I’ve got a bag of peaches front The Peach Truck just waiting on my counter right now. It’s like they knew!

    Reply

  15. Danae Garcia

    the recipe of the salad looks super easy and delicious!! Can’t wait to try it, thanks for sharing! And yes! Salad is always better with cheese! ;)

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