- Prep time
- 10 minutes PT10M
- Cook time
- 25 minutes PT25M
- 2-4 servings
Combining the sweet flavors of fruit and earthy notes of bulgur wheat, this simple salad is great alongside chicken or pork dishes, or for packing in a picnic!
- 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 salt
- 1 teaspoon black pepper
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.
Techniques used in this recipe:
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.