This grilled peach tabbouleh was a saviour these days, as I’ve already been living in the #toohottocook mode for 2 weeks now.
I know, heat waves are not easy to put up with, but let’s still enjoy whatever is left of this summer, as fall will be here before we know it.
Take your time and make the most out of some laid back days, warm evenings with a delicious salad a glass of your favourite rose wine.
Roaming around the markets full of fresh veggies and delicious fruits this time of the year, it’s so hard not to find inspiration and lots of delicious food to include in your daily meals.
This tabbouleh salad can have as many variations as you wish, there’s basically no limit to that and you can play so nicely with all the ingredients and the dressings. Yummy! I just love this when I’m cooking.
But I chose simplicity, I guess this defines me better, and used the base for any tabbouleh salad which is bulgur wheat, and a simple vinaigrette made of olive oil, lime, salt and pepper.
I topped the salad with grilled peaches, shredded carrot, arugula, a bunch of summer herbs, feta, and almond flakes. Ahh, those summer herbs, are to die for, they just take almost any dish to a whole different level.
I think one of the most delicious ways to enjoy a peach, of course, outside from eating a juicy one on top of the sink, is to grill it.
Just image the peach, which caramelizes a bit on the grill, coated then with a nice olive oil and lime dressing, and you can just stop whatever you were doing and live in the moment, well, the grilled peach tabbouleh moment.
This grilled peach salad is just what you will need for any hot days, when even your oven doesn’t feel like being used too much. The amount of grilling and boiling required for the salad is reduced to less than 10 minutes, just enough for your kitchen to stay cool.
I’ll leave you now with the recipe.
Drop me a comment if you try out the recipe and let me know your thoughts.
Grilled Peach Tabbouleh Salad With Summer Herbs
This grilled peach tabbouleh is the best summer salad recipe.
- 1 big peach or 2 small ones
- 1/2 cup bulgur wheat
- 1 cup water
- 1 carrot
- 2 handful arugula
- 1 handful mix of fresh mint, parsley, lemon thyme, oregano, and taragon
- 2 tbsp almond flakes
- 3 tbsp feta crumbs
- 3 tbsp olive oil
- 2-3 tsp lime juice, or more if needed
- salt and pepper freshly grated
Preheat the grill on medium-high heat.
Wash the bulgur and place it into a pot on medium heat to boil for about 10 minutes, or until all the liquid drys out. Add a pinch of salt.
Slice the peaches (1.5 - 2 cm thick slices) and grill them, for about 3-4 minutes on each side. Handle them with kitchen tongs, as they will soften a bit on the grill.
Wash the arugula, herbs, crumble the feta cheese and shred the carrot with a peel shredder. If you don't own one, finely dice it's also good.
Finely chop the herbs and prepare the dressing by mixing the olive oil and lime juice (add more lime juice if needed).
Let the bulgur cool for a few minutes and then mix it with all the greens. Top with the grilled peaches, feta and almond flakes.
Season with more salt and pepper and add the olive oil and lime dressing.
Serve cool or refrigerate for another meal of the day.