Turnip the Oven

Simple creative food

  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes

Watermelon Tabbouleh

June 6, 2016 11 Comments

Juicy ripe watermelon replaces traditional tomato in this healthy, vegan grain salad. 

Watermelon Tabbouleh

We recently had a bunch of friends over for a barbecue (and so the kids could run wild through the sprinkler) and I made this watermelon tabbouleh. It’s one of my favorite recipes on the blog, but, well, the photos were kinda lackluster. I first posted it a year ago when I was just starting to take this whole blog thing seriously and figure out how to use my camera. So before I set this salad out for our party, I snapped a few new photos so I could update the post. 

Here is one the photos from the original post. Eek! 

Watermelon Tabouli 2

When I was in high school, after class and before play rehearsal, I used to go with a group of friends to East Side Pockets for a “snack,” which was actually a huge pita stuffed with hummus, falafel, and tabbouleh, and drizzled with tahini and cucumber yogurt sauce. Looking back I cannot believe I would go home and eat dinner a few hours later, but what can I say? I was a growing teenager, I guess.

Ever since then I’ve held a special place in my heart for tabbouleh, the Mediterranean salad traditionally made with bulgur, tomatoes, cucumbers, and tons of fresh parsley. It’s such a versatile dish—it works as a light lunch, a side, or a stuffing in your ginormous sandwich. It also keeps for days in the fridge, so you can make a big batch and eat it all week long.

This recipe was inspired by one I saw in the Food Network Magazine. I took the idea for this recipe from the magazine, but I changed pretty much everything else about it, from the ratio of herbs, to the addition of the cucumber, to the ingredients in the dressing, to the spelling (they called it tabouli). I think the results of my version are pretty perfect, and I implore you to bring this to your next barbecue. I know I’m going to!

Watermelon Tabbouleh

Watermelon Tabbouleh
Print

Watermelon Tabbouleh

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

Ingredients

  • 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

Instructions

  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.

Juicy ripe watermelon replaces traditional tomato in this healthy, vegan grain salad. It makes the perfect addition to any summer barbecue or potluck!

Filed Under: Salad, Side, Vegan Tagged With: bulgur, cucumber, tabbouleh, watermelon

« Overnight Donut French Toast Casserole
Orzo with Mint Pesto and Peas »

Recipes From Friends

Yummy Recipes by Zeven Up Media

Comments

  1. Lisa says

    June 6, 2016 at 3:49 pm

    Wow! This looks so fresh and delicious! And you’re right…it would be perfect for a barbecue!

    Reply
  2. Beth @ Binky's Culinary Carnival says

    June 6, 2016 at 3:59 pm

    The pictures now are lovely! I have never had a tabbouleh salad before! Looks fantastic!

    Reply
  3. Kate says

    June 6, 2016 at 4:28 pm

    I have never seen anything like this before but it sounds amazing! I’ll have to make this as a side at our next bbq night!

    Reply
  4. Diana says

    June 6, 2016 at 5:03 pm

    Adding watermelon to tabouleh sounds very interesting! I’m half Jordanian so we eat tabouleh very often. Now I wonder what this will taste like.

    Reply
  5. Evi says

    June 6, 2016 at 7:14 pm

    I love how fresh this looks! It sounds very tasty.

    Reply
  6. Elsa | the whinery says

    June 6, 2016 at 7:23 pm

    This looks incredibly refreshing, perfect for a summer’s picnic. Love all the cooling ingredients in it, what a wonderful salad!

    Reply
  7. Rachel @SimpleSeasonal says

    June 6, 2016 at 7:44 pm

    Oh my word do I love the twist on this tabouleh, and I can’t believe how far your photography has come! You should seriously be proud!

    Reply
  8. Aarika says

    June 6, 2016 at 8:26 pm

    This sounds amazing divine! What a unique idea. Do you think that using freekeh would work well too? I have that in my cupboard. I can’t wait to try this recipe. Wahoo!

    Reply
  9. Linda @ 2 Cookin' Mamas says

    June 7, 2016 at 8:16 am

    Wow! My mouth is watering just thinking about this salad. I love tabouli and never thought about adding watermelon but it sounds amazing. This is just what I need to spice up my lunches during the summer. Thanks!

    Reply
  10. Katie says

    June 12, 2016 at 11:02 am

    Delicious. We added some feta chunks and it was just fabulous. I can’t wait to share this recipe with my mom and sisters!

    Reply
    • Lucy Baker says

      June 12, 2016 at 7:04 pm

      Oh, I’m so glad you enjoyed it! This is one of my favorite recipes 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

Read more...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe! Sign up for my newsletter

Connect with me

Hi there! If you have any questions or comments I'd love to hear from you. You can get in touch with me here or via any of the social media options below! Read my Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Still hungry?

banana, carrot, and pineapple smoothie with quinoa
Lemon Meringue Sweet Potatoes
Chocolate Espresso Pecan Toffee
slow cooker ratatouille
Vegan caprese salad

Copyright © 2023 Turnip The Oven · Implemented by WPopt

Never miss a recipe!
Sign up to my newsletter and get new posts straight to your inbox!
Your information will *never* be shared or sold to a 3rd party.
MENU
  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes