Another hit from Bon App this summer: a grain salad with peaches, arugula, tomatoes and quick pickled onions. And, get this: the pickling liquid becomes part of the salad dressing! Bon App recommended quinoa for the dish, but Greg and I find quinoa annoying. It’s too small and too crunchy. So we went with bulgar wheat.
Whatever grain you choose (farro would be nice!), this salad is a keeper. We’ve made it a bunch of times already, adding different vegetables (corn! cucumbers!), and we think it will even be terrific in winter (butternut squash! pears!).
Just chop tomatoes:
Pickled onions:
Arugula:
Peaches:
And chives:
Toss with grains:
Voila:
Grain salad with Peaches and Pickled Onions
1 1/2 cups bulgar (or farro or quinoa), rinsed well
1 medium red onion, sliced 1/4-inch thick
1/2 cup apple cider vinegar
3 tablespoons sugar
2 large ripe firm peaches, cut into 1/2-inch pieces
1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
2 cups small cherry tomatoes (about 1 pint), halved
1/4 cup olive oil
1/2 cup 1/2-inch pieces chives, divided
4 teaspoons kosher salt plus more
Freshly ground black pepper
Rinse bulgar then place in a bowl. Pour boiling water to cover and let stand 20 minutes. Season with salt. Let it cool, then fluff it with a fork.
Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 tsp. salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
Toss pickled onion, peaches, arugula, tomatoes, oil, ¼ cup chives, and 3 Tbsp. reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
