Bulgur And Peach Salad With Feta, Pomegranate And Za’atar
15m prep 15m cook 1h ready
A refreshing bulgur salad with sweet peaches, salty feta, and tangy pomegranate seeds, seasoned with za'atar. Perfect for a light summer meal.
Ingredients
- 150 g fine bulgur wheat or barley couscous
- 500 ml water
- 12 cherry tomatoes halved
- 2 tbsp extra virgin olive oil
- 2 spring onions (scallions) finely chopped
- 1 tbsp preserved lemons chopped
- 2 tbsp lemon juice
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 3 tbsp fresh coriander (cilantro) chopped
- 3 tbsp mint chopped
- 150 g feta cheese crumbled
- 100 g pomegranate seeds
- 2 fresh peaches pitted and quartered
- 1/2 tsp za'atar
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 268 mg
- Iron: 2.64 mg
- Magnesium: 66.4 mg
- Phosphorus: 246 mg
- Potassium: 455 mg
- Zinc: 2.18 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 150 g fine bulgur wheat or barley couscous
- 500 ml water
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 100 g pomegranate seeds
- 1/2 tsp za'atar
Prepare
- Halve 12 cherry tomatoes
- 2 spring onions (scallions), finely chopped
- Chop 1 tbsp preserved lemons
- Chop 3 tbsp fresh coriander (cilantro)
- Chop 3 tbsp mint
- 150 g feta cheese, crumbled
- 2 fresh peaches, pitted and quartered
Let's Cook
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Step 1.
If making homemade za'atar, toast the cumin seeds in a dry frying pan over medium heat until fragrant, about 1-2 minutes. Grind to a fine powder in a pestle and mortar, then stir in the sesame seeds, chopped fresh hyssop (or thyme/oregano), ground sumac, sea salt, and black pepper. Store in an airtight container for up to 1 month.
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Step 2.
Bring the bulgur wheat (or barley couscous) and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 12–15 minutes, until the bulgur is tender and has absorbed most of the water. Drain any excess water, then transfer to a bowl and refrigerate for at least 1 hour until chilled.
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Step 3.
In a large serving bowl, combine the chilled bulgur wheat, halved cherry tomatoes, olive oil, finely chopped spring onions, chopped preserved lemons, lemon juice, cayenne pepper, and salt. Mix well until evenly combined.
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Step 4.
Stir in the chopped fresh coriander and mint until distributed throughout the salad.
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Step 5.
Sprinkle the crumbled feta cheese, pomegranate seeds, and quartered peaches over the top. Dust with za'atar just before serving.
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