Bowl of Summer: Stone Fruit and Heirloom Tomato Tabouli

Photo by Michael Piazza / Styled by Catrine Kelty

Summer peaches hold a special place in my heart, but a close second are those giant, jewel-toned heirloom tomatoes. The first time I made this tabouli salad was for an impromptu summer catch-up with my sister and her friends—and it turned out to be an unexpected hit. I love the taste of fennel with tomatoes, and a pinch of fennel seeds helps keep your tummy cool in the summer. The subtle hint of lavender from the herb mix is pure magic. Just one bite transports me to a sun-drenched corner of Provence, even if I’ve only just stepped off the highway after battling summer traffic. Food has that power—to ground you, transport you and offer a moment of calm and joy.

Serves 4–8

1 cup coarse bulgur (cracked wheat) 
1½ cups water 
2 tablespoons extra virgin olive oil, divided 
1 medium heirloom tomato, diced, juices reserved* 
2–3 stone fruits, diced (peaches or nectarines) 
¼ cup red onion, diced 
1 lemon, juiced 
1 garlic clove, minced 
½ teaspoon fennel seeds 
½ teaspoon Herbes de Provence blend 
1 cup mixed fresh herbs, chopped (mint, parsley, basil) 
salt and pepper to taste

Place the bulgur in a bowl and rinse until the water runs clear; use a strainer if needed so you don’t lose any grains into the sink. 

Bring the water to a boil in a medium pot. Add the bulgur with a pinch of salt, reduce the heat to medium-high, cover and simmer for 10–12 minutes, until the water is mostly absorbed. Stir the bulgur, turn off the heat, cover and let rest for 10–12 minutes. Fluff with a fork. If any water remains, strain the bulgur. Stir in 1 tablespoon olive oil and salt to taste. Let it cool for 30 minutes, or spread out on a sheet pan for quicker cooling.

Dice the tomato into ½-inch pieces and place in a sieve over a large bowl, collecting the juices. Finely dice the onion and add it to the large bowl with the tomato juice. Add the lemon juice and minced garlic to the bowl. Cut the stone fruits in half, remove the pits and dice into ½-inch pieces; set aside. *Note: Adding the onions and garlic to the tomato/lemon juices will help marinate them and temper down their bite. 

Add the remaining olive oil, the dry herb mix, fennel and pepper and whisk together to form a dressing. Add the cooled bulgur and mix well. Gently fold in the tomatoes, fruit and fresh herbs so as to not bruise the fruit. Taste for seasoning and adjust if needed. Chill for 2 hours before serving with fresh pita, grilled haloumi cheese or your favorite hummus. 

This recipe appeared in the Summer 2025 issue as part of a larger story, A Seasoned Summer.