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Recipes Nugget Markets Signature Recipes

Stone Fruit Bulgur Salad

Prep time
20 minutes PT20M
Cook time
15 minutes PT15M
Yield
2–4 servings
Difficulty
1 out of 5 on the difficulty scale
stone fruit salad Nugget Markets signature recipes

Combining the sweetness of fruit and earthy notes of bulgur wheat, this simple salad is great for packing on a picnic or serving at a barbecue. Try using nectarines, peaches, plums, apricots, or a medley of your favorite stone fruits!

Ingredients

  • 2 cups water
  • 1 cup bulgur wheat
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups diced stone fruit
  • 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 the 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.