When summer corn and nectarine is plentiful, Summer Corn and Nectarine Tabbouleh is a refreshing bulgur salad and the best tabbouleh for summer!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.
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.
Adapted from Lemon and Fresh Herb Tabbouleh, by Cleveland Clinic Heart Center, Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook via Epicurious.
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.
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.