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Succotash
Farideh Sadeghin
136 ratings with an average rating of 4 out of 5 stars
136
35 minutes
Published July 16, 2024
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Prepare the salad: Heat oil over medium-high in a medium saucepan and add berkoukes (see Tip). Stir until the pearls begin to brown and smell toasty, about 3 minutes. Add ¾ cup water and ¼ teaspoon salt and bring to a boil. Cover, adjust heat to medium-low and simmer 10 to 15 minutes, until tender. (The timing might vary depending on the brand.) Drain if any liquid remains in the pan and leave to cool at room temperature. Fluff with a large spoon to separate the pearls.
While the berkoukes cooks and cools, make the dressing: In a small bowl, mix to combine the oil, vinegar, honey, oregano, ¼ teaspoon salt and 1 large pinch pepper. Taste and adjust seasoning as desired.
Finish the salad: To a large salad bowl or shallow platter, add the arugula, cilantro, parsley and mint; toss to combine. Add the cooled berkoukes, plus the peaches, tomatoes, olives, almonds, red onions and the dressing; toss to combine. Garnish with more almonds and serve.
I don’t want to be that guy who totally didn’t follow the recipe, but I had a big crop of garden cherry tomatoes, Greek olives, roasted almonds and ripe peaches on hand, so I decided to make it with what I had available. I used a bed of spring mix instead of the arugula and fresh herbs, and substituted already prepared quinoa for the pasta balls. It was a delicious mixture of flavors and textures. Loved it, will do it again.
Love this! I had farm stand peaches and tomatoes on hand, as well as my own arugula and herbs. Unfortunately, I did not have the pasta or almonds. But there were two cups of cooked barley in the freezer and some toasted pecans in the fridge…perfect! Although not gluten free, as some have asked. The salad was a perfect complement to some grilled haddock, but I will happily eat the leftovers with maybe some feta on top. Great recipe! Thank you.
How about canned chickpeas, dry roasted or fried to crisp up the outsides?
Best green salad I have ever had! However, I've now made it three times and there are some caveats. The key ingredients are the peaches and tomatoes. They have to be fully ripe and sweet or the salad is just OK. The second time I made this the peaches were just OK. I made a special trip back to the grocery store and bought a fully ripe mango added it to the salad, and got the flavor I remembered. I find the onion and the Kalamata olives are surprisingly optional. Used toasted couscous.
For folks asking, I would try millet as a gf substitute. It would have the bouncy ball texture and has a light pleasant flavor.
The whipped goat cheese from another peach tomato salad recipe was a delicious creamy base for this salad
Wow! Loved this one, it was filling and crave-worthy but still felt healthy. Had farro in the pantry so used that instead and its nutty flavor and slight chew were perfect in this dish. My partner has a light stone fruit allergy so we seared the peach slices quickly in a well oiled cast iron—just enough to get some browning but not so much that they lost their shape. This upped the ante on their sweetness and added a little extra juiciness to the salad. Yum!
This was a lovely combination of flavors! I'd use farro next time instead of couscous. Farro is a grain instead of a pasta -- much more nutritious and flavorful, and fries nicely for a good crispiness. Ripe tomatoes and peaches are essential and herbs fresh out of the garden are best.
Lay off the herbs!
This recipe is so adaptable. I didn't have access to the grains mentioned in the recipe, but I had wild rice already cooked and in the fridge. Also, I added some dollops of cottage cheese that had been put in a blender with fresh herbs (another fridge find). The peaches and tomatoes made this sing. This salad tasted so good.
I used orzo instead of pearled couscous and a spring mix. Also left out the olives because YUCK. I positioned the sliced peaches around the outside of the plates with the salad in the middle. Best way to eat it, I think, is cut one of the peach slices in half, and load the top with the salad...DELISH!
Best green salad I have ever had! However, I've now made it three times and there are some caveats. The key ingredients are the peaches and tomatoes. They have to be fully ripe and sweet or the salad is just OK. The second time I made this the peaches were just OK. I made a special trip back to the grocery store and bought a fully ripe mango added it to the salad, and got the flavor I remembered. I find the onion and the Kalamata olives are surprisingly optional. Used toasted couscous.
Used peaches, tomatoes, herbs and lettuce. I love arugula but none in the garden so substituted with lettuce. Still delicious!
The whipped goat cheese from another peach tomato salad recipe was a delicious creamy base for this salad
To make it gluten free, I plan to try whole grain sorghum pressure cooked for 40 min in an instant pot. With a little turmeric for color. Excited to try this for my bumper crop of arugula and cherry tomatoes. Getting decent peaches will be another story…
Love this! I had farm stand peaches and tomatoes on hand, as well as my own arugula and herbs. Unfortunately, I did not have the pasta or almonds. But there were two cups of cooked barley in the freezer and some toasted pecans in the fridge…perfect! Although not gluten free, as some have asked. The salad was a perfect complement to some grilled haddock, but I will happily eat the leftovers with maybe some feta on top. Great recipe! Thank you.
Delicious and quick!
For folks asking, I would try millet as a gf substitute. It would have the bouncy ball texture and has a light pleasant flavor.
I don’t want to be that guy who totally didn’t follow the recipe, but I had a big crop of garden cherry tomatoes, Greek olives, roasted almonds and ripe peaches on hand, so I decided to make it with what I had available. I used a bed of spring mix instead of the arugula and fresh herbs, and substituted already prepared quinoa for the pasta balls. It was a delicious mixture of flavors and textures. Loved it, will do it again.
I can’t have gluten so I’m considering trying this recipe with oat groats. They aren’t as big as couscous but they are hearty. Any thoughts?
Any ideas for a gluten-free substitute for the berkoukes?
Large buckwheat groats (kasha), quinoa, or some type of gluten-free pasta. Someone else mentioned millet which could also work.
How about canned chickpeas, dry roasted or fried to crisp up the outsides?
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