Caitlin Bensel
Serves 4 (serving size: about 1 cup)

Ripe, early summer stone fruit is the star of the this salad. Tart-sweet nectarines pair well with the fresh herbs and poppy seed dressing, but peaches would taste great, too. If you don’t have cooked bulgur on hand, prepare enough to make 1 cup according to package directions, then spread it out on baking sheet and pop it in the fridge to help it cool to room temperature quickly. For a gluten-free side, use cooked quinoa instead of bulgur. Serve with grilled chicken or pork chops.

How to Make It

Cut nectarines into 8 wedges each. Combine with cooked bulgur, torn fresh basil, fresh parsley, kosher salt, and black pepper in a medium bowl. Whisk together olive oil, lemon juice, poppy seeds, and honey in a small bowl. Drizzle dressing over nectarine mixture. Serve immediately.

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