Recipes Nugget Markets Signature Recipes
Stone Fruit Bulgur Salad
- Prep time
- 10 minutes PT10M
- Cook time
- 25 minutes PT25M
- Yield
- 2–4 servings
- Difficulty
Combining the sweet flavors of fruit and earthy notes of bulgur wheat, this simple salad is great for packing on a picnic or serving alongside chicken or pork.
Ingredients
- 2 cups water
- 1 cup bulgur wheat
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 2 cups nectarines, peaches, and apricots, pitted and diced
- ¼ cup pistachios, toasted
- ¼ cup mint, chiffonade
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- Stone fruit slices, for garnish (optional)
Preparation
Bring water to a boil in a small pot. Add bulgur, stir to combine, and remove from heat. Cover and let sit 15 minutes. Gently fluff cooked bulgur with a fork and let cool to room temperature.
Make dressing by whisking olive oil into vinegar and mustard.
To assemble salad, combine all ingredients and refrigerate until ready to serve, then garnish with stone fruit slices (if desired).
Techniques used in this recipe:
- chiffonade
-
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.