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Watermelon Tabbouleh

Watermelon Tabbouleh

Traditional tabbouleh salad reimagined with watermelon.
Servings 6
Author Lucy Baker


  • 1 cup bulgur
  • 1 cup boiling water
  • 2 cups 1/2-inch diced watermelon
  • 1 cucumber peeled, seeded, and diced into 1/2 inch pieces
  • 2 cups minced fresh parsley
  • 1 cup chopped fresh mint
  • 1/4 cup chopped scallions
  • 2 tablespoons freshly squeezed lemon juice plus more to taste
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste


  1. 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.
  2. 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.