Summer Corn and Nectarine Tabbouleh
When summer corn and nectarine is plentiful, Summer Corn and Nectarine Tabbouleh is a refreshing bulgur salad and the best tabbouleh for summer!
When summer corn and nectarine is plentiful, Summer Corn and Nectarine Tabbouleh is a refreshing bulgur salad and the best tabbouleh for summer!
Note: This post first appeared on August 14, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
With summer corn in abundance, Summer Corn and Nectarine Tabbouleh is a refreshing way to take in the land of plenty. Sweet kernels of corn with the surprise of tender, ripe nectarine takes so well to a mint-infused tabbouleh salad. Heaps of freshness round out each bite, making it a wonderful side to any warm-weather meal.
This tabbouleh was inspired by a summer visit to the Midwest, after hours of driving through infinite fields of summer corn and weathered red barns and the small towns that greet you as you drive through the countryside.
Fresh farm corn, when abundant, is always delicious in a summer salad, and in my mind, this is the best tabbouleh for summer, full of sweet corn and tangy nectarines, crunchy cucumber, and dressed simply in a delicious, herbaceous dressing.
HOW TO MAKE SUMMER CORN AND NECTARINE TABBOULEH
Summer Corn and Nectarine Tabbouleh is extremely easy to make thanks to fresh ingredients and bulgur, which cooks very quickly. To cook the bulgur, simply soak the bulgur in boiling water for about 30 minutes, or until the bulgur has puffed up.
Drain the bulgur and let it cool. As the grains cool, finely chop the fresh ingredients and toss it in the bowl with the bulgur.
Quickly whisk together the lemon juice, garlic and olive oil, season with salt and pepper, and toss into the salad.
One of the great things about tabbouleh is that the flavors get better over time, making this a great dish for entertaining. Make it the evening before, enjoy chilled from the refrigerator, and summer meals become so much easier.
DOES TABBOULEH CONTAIN GLUTEN?
Bulgur in tabbouleh is an ancient whole grain that derives from wheat, so it can not be considered gluten-free.
HOW LONG DOES TABBOULEH LAST IN FRIDGE?
Tabbouleh lasts about 2-3 days when stored in the refrigerator. In fact, the flavors taste better the longer it sits.
WHAT IS THE DIFFERENCE BETWEEN TABOULEH AND COUSCOUS?
Tabouleh and couscous both derive from wheat but are quite different.
Bulgur, also known as wheat groats, is a whole grain common in Mediterranean and Middle Eastern cooking. It is cooked by simply soaking in hot water for about 30 minutes, before being used in recipes.
Couscous is a pasta made from semolina, which is from the hard part of wheat grain — the pasta takes the form of tiny balls or pellets. Couscous cooks very quickly and can also be cooked by rehydrating with hot, boiling water.
HOW DO YOU EAT TABBOULEH?
Tabbouleh salad goes with just about everything — it’s perfect as a side dish to your favorite summer recipes, or even as its own as a simple vegetarian meal!
WHAT TO EAT WITH TABBOULEH?
Tabbouleh is very versatile and quite classic in flavor profile, making it the ideal side dish to many summer meals. Try it with these recipes:
Honey Spice Marinated Grilled Chicken
Grilled Flank Steak and Fingerlings with Chimichurri
Roast Chicken, Potatoes & Garlic
Thai-Spiced Mandarin Orange Roasted Chicken Thighs
Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes
Note: This post first appeared on August 14, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Summer Corn and Nectarine Tabbouleh
Ingredients
- 1 cup bulgur wheat
- 2 ears fresh corn grilled, steamed or microwaved, kernels removed
- 2 ripe nectarines pitted and cubed
- 1/2 cup diced red onion
- 1/2 cup diced English cucumber
- 3 scallions finely chopped
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
- 1 large lemon juiced
- 1/2 teaspoon white balsamic vinegar (optional)
- 2 cloves garlic minced
- 1/4 cup olive oil extra virgin
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the bulgur by placing it in a large bowl and covering with boiling water. Let it stand for 30-45 minutes or until the bulgur has puffed up. Strain the bulgur well and place it back in the bowl.
- As the bulgur rests, chop the remaining ingredients.
- Once the bulgur is ready, add the corn, nectarines, red onion, cucumber, scallions, cilantro, and mint and give it a good stir.
- In a small bowl, whisk together the lemon juice, white balsamic vinegar (if using), garlic, and olive oil and season generously with salt and pepper (about a teaspoon each), to taste. Add the dressing to the salad and stir until evenly coated. Adjust seasoning with salt and pepper, if necessary. Keep in a tightly sealed container in the refrigerator until ready to serve.
Notes
How long does tabbouleh last in fridge?
- Tabbouleh lasts about 2-3 days when stored in the refrigerator. In fact, the flavors taste better the longer it sits.
Tips:
- Try to chop the vegetables as finely as possible and consistent in size to one another.
- Good quality olive oil is a must for optimum flavor.
- White balsamic vinegar may not be traditional to tabbouleh, but adds a touch of roundness to the acidity. Feel free to omit if you wish.
- Resting time is critical to this dish, so do make sure it sits for at least 30 minutes to an hour prior to serving.
Nutrition
Comments
COOKBOOK
This is such an amazing salad! Can’t wait to give this a try!
I love everything with corn! Thank you for the nice recipe!
You’re very welcome!
This is a fun and creative dish! I love trying new flavor combos!
Thanks, Dorothy! I love how nectarines and corn go well together!
If I could give this 10 stars, I would! So creative and seriously so genius!
Aw, thanks Jocelyn! xo
This is the BEST salad for late summer dining! The addition of corn and nectarines is genius!
Thanks, Liz! It’s such a summery, versatile salad!
Such a creative twist on the original tabbouleh, sounds so refreshing and nourishing! And your photos are gorgeous!
Thanks, Hadia! I love adding a sweet and crunchy twist to the classic flavors; they work so well together!
Liren, the photos are beautiful and what a stunning landscape! Awe-inspiring.. all of that land and sky stretching out to infinity. Things like that blow me away. I so want to visit the midwest with my husband… And the salad is stupendous. Why oh why don’t I ever think of putting fruit in a savory dish? What a delightful, flavorful summer meal.
I just made this salad for lunch today, and it is amazing! Thank you so much for sharing!
A very interesting and creative combo – corn and nectarine. I am sure it tastes as refreshing as it looks!
Thanks so much, Vishakha, I hope you have a chance to try it soon!
Hi! I just made this tabbouleh and it’s absolutely gorgeous! Do you mind if I share this recipe with the readers of my blog? (will include link to your blog too).
Thanks for a tasty lunch:)
I’m so pleased that you enjoyed the tabboleh, Viktorija! I would be happy if you shared the recipe with credit and link back :) Thank you!
A lot of my knowledge about the midwest comes from the movies. I feel like I already have a soundtrack that would go perfectly with a trip out to the farms. Looks like you had a really fantastic time out there.
Such a wonderful, creative pairing, Liren! Can’t wait to give this a taste!
I know what you mean, Brian! If I had a horse and buggy it would have been a scene in Oklahoma!
What a beautiful landscape, it looks so vibrant with color and yet so peaceful at the same time.
With the sun shining, it really was so vibrant, Sylvie, we were lucky to have perfect weather!
Liren, although the skies of my childhood were those of KY, your description of the midwestern skies took me soaring home. Unlike the flat terrain of the Plains, the beautiful hills of KY offered up similar blue skies and billowy clouds. I’m pining for home but your photos allowed me a brief trip back for just a moment. And, BTW, this recipe sounds so summery, light and refreshing. YUM!
Mary, I’ve always heard that Kentucky is some gorgeous country, my husband has always spoken so highly of it. It sounds like the best of both worlds! One day…I’ll visit. I’m so glad the photos brought back a little piece of home for you.
I am so totally making this! I think I’m gonna try it out with wheatberries…
Brilliant! Wheatberries will be fantastic!
Simply stunning photos, and a lovely looking recipe to boot. Keep them both coming.
This sounds wonderful! I love Tabbouleh and this sounds like the perfect summer edition – sweet from the fruit and savory from the corn. Can’t wait to try it!
Thank you, Shelly! The seasonal twist makes it a nice change from regular tabbouleh, for sure :)
Liren this is a lovely salad with such interesting flavors together. I always adore your photography as well, beautiful photos.
Aw, why thank you Suzanne, I’m so glad you enjoyed the photos, and the salad is definitely a new favorite of mine. I hope you had a wonderful birthday, by the way!!!
What a gorgeous salad – the flavors are so perfect for summer! Love the pictures of the Mid-West. We moved away 2 years ago, but I will never forget the farms, old wooden houses, and rows of hay!
Glad it brought back memories, Erin. Those rows of hay and the weathered barns – I would have stopped at each field to photograph them if my husband let me!
I’ve been watching your trip as it unfolds and I have to say, it’s one I want to take myself one day soon. I always thought I was more suited to the Heartland. Gorgeous photos. Enjoy the rest of your trip.
-Gina-
I think you would like it very much, Gina, but you would miss your orchards!!! And I would miss you :)
I love these pictures. I live in Ohio, but I grew up in Nebraska and there is nothing like that expanse of blue. And then there are the sunsets, all orange and pink and gold, and the thunderstorms with the streaks of lightning. I miss it and your pictures brought it all back. Thank you!
Oh yes, the sunsets and the thunderstorms! Our first evening in Chicago, the rain came through, and that morning, I awoke to the loud clap of thunder, something we sadly don’t get too often here in SF. I miss those streaks of lightning that cross the sky!
Deliciosa, la frescura de la menta y demas ingredientes. Lastima la crema de leche.
The creme fraiche is little in quantity and I assure you, a nice tangy addition. But of course, feel free to leave it out! It will still taste wonderful (and certainly be healthier).
How gorgeous is this salad, love the summery colors and flavors!
Thanks, Laura! I think that’s the best part, all the color :)
Well, now I miss the midwest! :) This tabbouleh sounds wonderful–totally stuffed with all the best fruits of August.
I had forgotten how much I missed the midwest, too, Eileen! It was so fun to reconnect with my favorite places.
What lovely photos! When we were there in June, we drove through similar areas and were counting the water towers. The skies were amazing along with the cloud formations. This salad is stunning and I bet it tasted wonderful! Hope your week is going well!
Ah yes, the water towers! That was a new sight for my kids, too :) I’m glad you were able to enjoy the landscape outside of Chicago while you were there, too!
Beautiful photos, Liren! I want this salad for lunch so bad. I love mixing all of the beautiful stone fruit into salads right now. Just perfect.
I must say, I will be sad once the stone fruit are gone, Laura. They’ve been so wonderful in everything! Thank you :)
Beautiful Liren-thanks for sharing both your recipe and the photos!
So glad you liked it, Patty! Thank you!
What beautiful scenery, and what a gorgeous salad. The colors in that salad are stunning.
Thank you, Jennie! I just love colorful food, it makes everything happier :)