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Summer Plum Tabbouleh Salad

Plum & Summer Vegetable Bulgur Salad

A refreshing twist from traditional tabbouleh. This easy salad is ready 20 minutes and perfect for those hot summer evenings. Features plums, green beans, radish, pattypan squash, mixed greens, and bulgur and a umami packed dressing.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

Sauce
  • 4 plums sliced
  • 2 cloves garlic, minced
  • 2 scallions, sliced
  • 1 tsp hot pepper infused honey (substitute maple/date syrup if vegan)
  • 1 tsp red miso paste
  • 1 tsp tahini
  • 1 tsp Aleppo pepper (skip if sensitive to heat)
  • 1 lemon juiced
  • 3 tbsp water
  • 1 tbsp olive oil (substitute for water or additional lemon juice if oil-free)
Salad
  • 6 cups mixed greens
  • 2 cups cooked bulgur*
  • 2 plums sliced
  • 2 cups green beans, blanched and chopped**
  • 4 small watermelon radishes, sliced
  • 4 small patty pan squash, (air-fried or your preferred cooking method***)

Method
 

  1. Cook bulgur per package directions.
  2. See notes for blanching green beans and preparing pattypan squash.
  3. Whisk together honey, miso, tahini, lemon juice, Aleppo pepper, and 3 tbsp of water and set aside.
  4. To a shallow pan, add 4 sliced plums, sliced scallions, and minced garlic. Cook on medium-low heat for 4-5 minutes. Stir in miso sauce and immediately remove from heat.
  5. Combine cooked bulgur with garlic, scallion, plum mixture and stir. Taste and adjust seasonings. Add 1 tbsp of olive oil or water/lemon juice and stir again.
Assembly
  1. Prepare four bowls with 1 1/2 cups of mixed greens.
  2. To each bowl add 1/2 cup of bulgur mixture.
  3. Top each bowl with green beans, radish, pattypan squash, and raw plum slices.
  4. Serve immediately.

Notes

*Cook bulgur per package directions. I use Bob's Red Mill Organic Red Bulgur that cooks in 10-12 minutes. If gluten-sensitive substitute with wild rice or quinoa.
**To blanch green beans. Boil a small pot of water. Add green beans to boiling water for 90 seconds. Drain and immediately plunge into a bowl of ice water. Drain green beans from ice water and slice.
***I like to air-fry my patty pan squash, but cook according to your preferences. You can even cook with with the plums, garlic, and scallions.