Bulgur Salad with Peaches, Arugula, and Almonds

photo by Jim Scherer / styling by Catrine Kelty

from The Boston Globe Magazine

submitted by Elizabeth Whitney

makes about 7 cups

1½ cups medium-grain bulgur, rinsed and drained

3 tablespoons fresh lemon juice

1½ tablespoons sherry vinegar

½ teaspoon ground cumin

salt and pepper

¼ cup extra-virgin olive oil

1 medium cucumber, peeled, seeded, and cut into ¼-inch dice (about 1¼ cups)

½ medium red onion, finely chopped (about ¾ cup)

1 large, ripe but firm peach, peeled if desired, pitted, and chopped (about 1 cup)

4 cups loosely packed arugula (about 2 ounces), coarsely chopped

¾ cups slivered almonds, lightly toasted

In a medium bowl, cover bulgur in water by about 2 inches to soften for about 1 hour. In a mesh strainer, drain and rinse the soaked bulgur under running water, then press to release as much liquid as possible (you should have about 2¾ cups of bulgur). In a large bowl, mix bulgur and 2 tablespoons lemon juice and set aside to allow bulgur to absorb the lemon, about 10 minutes.

Meanwhile in another medium bowl, vigorously whisk remaining lemon juice, vinegar, cumin, 1 teaspoon salt, pepper to taste, and oil to blend. Add the cucumber, onion, peach, 1 teaspoon salt, pepper to taste, and about three-quarters of the dressing to the bulgur, toss to combine, cover, and set aside for the flavors to blend, about 30 minutes.

Add the arugula and remaining dressing and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary; add the almonds, toss to combine, and serve at once.

When we make this salad, we typically do not mix the arugula in with the rest of the salad, but serve the salad on a bed of arugula. That way, leftovers keep better without soggy arugula. If you chose to make the salad this way, go ahead and add all of the dressing at once.

This salad is delicious and fresh tasting and keeps reasonably well if you use a not too ripe peach. We eat it all summer long, paired with grilled fish or chicken.