Cold Peach Tabbouleh with Parsley Mint & Crumbled Feta
This summery twist on classic tabbouleh swaps tomatoes for sweet ripe peaches! With fluffy bulgur, lots of fresh herbs, crisp cucumber, briny feta, and lemony olive oil, this chilled bowl is vibrant, refreshing, and totally addictive.
⏱ Time:
- Prep: 20 minutes
- Chill: 10 minutes (optional)
- Total: ~30 minutes
- (No cooking required if using fine bulgur!)
Ingredients
For the base:
¾ cup fine bulgur wheat
1 cup hot water
Pinch of salt
Juice of ½ lemon
For the salad:
1 large ripe peach, diced (or 2 small)
½ cup cucumber, finely diced
¼ cup red onion or scallions, finely chopped
⅓ cup crumbled feta
½ cup chopped fresh parsley
¼ cup chopped fresh mint
Optional: 2 tbsp chopped toasted almonds or pistachios
For the lemon-olive oil dressing:
2 tbsp olive oil
1 tbsp lemon juice (plus zest if desired)
Salt & black pepper to taste
Instructions:
1. Soak the bulgur:
In a bowl, combine bulgur, hot water, lemon juice, and a pinch of salt.
Cover and let sit ~10 minutes. Fluff with fork and chill.
2. Make the dressing:
Whisk olive oil, lemon juice, salt, pepper, and zest (if using).
3. Assemble the salad:
In a large bowl, mix chilled bulgur with diced peach, cucumber, herbs, onion, and half the feta.
4. Toss and top:
Pour over dressing and toss gently.
Top with remaining feta, optional nuts, and more mint if you like.
Tips:
- Add arugula or baby spinach for a fuller salad bowl.
- Use nectarines or plums instead of peaches for a variation.
- Add chickpeas or grilled halloumi for extra protein.
❓ Frequently asked questions FAQ:
Q: Can I use another grain?
Yes! Quinoa, couscous, or millet can all work in place of bulgur.
Q: What if my peach is very ripe?
Perfect! Just dice gently and mix at the end so it doesn’t get mushy.
Nutritional Value
Calories: ~310
Protein: 9g
Carbs: 32g
Fat: 15g
Fiber: 5g
Potassium:10g