Traditional tabbouleh salad reimagined with watermelon.
Servings6
AuthorLucy Baker
Ingredients
1cupbulgur
1cupboiling water
2cups1/2-inch diced watermelon
1cucumberpeeled, seeded, and diced into 1/2 inch pieces
2cupsminced fresh parsley
1cupchopped fresh mint
1/4cupchopped scallions
2tablespoonsfreshly squeezed lemon juiceplus more to taste
1tablespoonred wine vinegar
3tablespoonsextra virgin olive oil
1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
Instructions
Combine the bulgur and boiling water in a large bowl and cover with plastic wrap. Let it stand until all the water is absorbed and the bulgur is tender but chewy, about 30 minutes. (Or prepare according to package directions--it varies by brand.) Add the watermelon, cucumber, parsley, mint, and scallions, and toss until well combined.
In a small jar (like an old jam jar) combine the lemon juice, vinegar, olive oil, salt and pepper. Seal the jar and give it a good shake. Pour the dressing over the tabbouleh and toss until combined. Taste and add more lemon juice, salt, and pepper as needed.
Recipe Notes
If you are preparing the tabbouleh ahead, leave the mint out until just before serving--otherwise it will turn brown.