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Peach Tabbouleh




There’s no denying my love for a juicy ripe summer peach. Waiting for the summer produce and using the ingredients when they really shine is always worth it and now I’m eating as much of it as I can. Peaches and tomatoes are interchangeable in a lot of recipes but I never would have thought of using peaches in a tabbouleh if I hadn’t picked up Nigel Slater’s book (Ripe) at the library last week. I made a few small adjustments based on what I had around but the recipe is pretty similar to his original. I added feta because I love the way its saltiness contrasts with the sweet peach. It’s freakin’ delicious. You could easily make this with some heirloom tomatoes or use both. Some peaches were ripening on the kitchen counter and I decided to use them to make this recipe for lunch. I will probably pair the rest of it with some grilled chicken for dinner tonight. It’s very easy and quick to throw together.


What you need:


1/2 cup bulgar

1 small shallot

3-4 ripe peaches

1 small serrano pepper or similar chile

handful of fresh mint

handful of fresh basil

juice of 1 lemon

2-3 tbsp olive oil

1/2 cup fresh feta cheese

salt and pepper


Begin by boiling some water in a tea kettle and pouring over the bulgar in a bowl and just covering it with the water. Allow to sit and get fluffy while you prepare the other ingredients. Wash and chop your peaches, removing the pits. Cut the shallot into small thin pieces and finely chop the pepper as well. Remove most of the seeds depending on how hot you like it and be sure to wash your hands after handling the hot pepper. After a few minutes the bulgar should be fluffy and soft, drizzle over your olive oil, lemon juice, and a sprinkle of salt and pepper. Stir to combine. Crumble in the feta and all of the other ingredients. Eat immediately or refrigerate until serving time.



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