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.
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.
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).
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.
Salty, creamy feta. Because if we have to eat salad, it’s best if there’s cheese involved.
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.Print
Red Grape and White Peach Tabbouleh Salad
- Prep Time: 30
- Total Time: 30 minutes
- 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)
- 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.
- Chop everything. Thinly sliced the green onions. Slice the grapes and peach and cucumber. Finely chop the mint and parsley.
- 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.
- Toss in the feta cheese (if using).
- Refrigerate until chilled through before serving, about 1 hours. Store the salad, covered, in the refrigerator, for up to 3 days.
- Serving Size: 5