Farewell to Summer Salad: Cracked Wheat Salad with Seasonal Fruit

Cracked Wheat Salad with Fresh Fruit, Black Beans and Feta

Taking care to practice what I preached in my last blog, I remain tasered into beans.

(Been researching tasers for the current novel I’m writing. A cool word. It can be used as a noun: He’s running down Nine Mile, grab your taser!  A verb: You tasered the wrong guy, man! Even an adjective: His eyes, a knee-buckling shade of taser blue…)

Ummm. Sorry. I digress.

Apricots and cherries are on their last legs in Michigan so I incorporated them into a farewell to summer salad–a nice side dish for a Labor Day barbecue.


Any of these ingredients may be substituted with whatever needs using in your fridge or pantry.

Please don’t bemoan the ingredient list. (Really? Grapefruit Vinegar?) These are simply items that were rolling around in my cupboard. Substitute what needs using up in your pantry.

For example:

Goat Cheese for the feta, any nut for the pistachio, couscous for cracked wheat, any fruit-enhanced vinegar for the grapefruit, peanut or walnut oil for the hazelnut, garbanzos for the black beans…and so on and so forth.

Recipe: Cracked Wheat Salad with Fresh Fruit, Black Beans and Feta


  • 3/4 cup dried black beans, (1, 8-ounce can drained beans may be substituted)
  • 6 ounces crumbled feta cheese
  • 1 scant teaspoon finely chopped shallot
  • 1/4 cup fruit-infused vinegar
  • Apx. 10 small apricots, washed, pitted and sliced
  • Apx. 16 fat, sweet cherries, washed, pitted and sliced
  • 1 cup shelled pistachios
  • 1/2-1 cup loosely packed fresh mint or parsley, washed and chopped
  • 1/4 cup hazelnut oil
  • Cayenne


  1. Soak beans in 3 cups of water at least 6-8 hours. Drain liquid, rinsed, sort and place in a pan filled with 3 cups salted water. Bring to a boil and then reduce to a simmer. Cook 1-2 hours or until beans are tender.

2.  Cook cracked wheat (bulgur) according to package instructions.

3.  Macerate shallot in vinegar 15 minutes.

4. Combine cooked beans, cracked wheat, feta, apricots, cherries, pistachios and 1/2 cup of mint of parsley.

5. To make a vinaigrette, whist oil into shallot-vinegar mixture. Toss with salad and then season to taste with kosher salt, cayenne and additional mint or parsley, if desired.

Soak beans time: 6-8 hours

Cook beans time: 1-2 hours

Assemble salad time: 30 minutes

Number of servings (yield): 6-8 SERVINGS

Copyright © Peggy Lampman’s dinnerFeed.

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