Feta-Watermelon Tabbouleh

Feta-Watermelon Tabbouleh
  • Prep Time
  • 6Servings


  • 1 cup quick-cooking (fine) bulgur wheat
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • Salt and pepper
  • 7 tablespoons EVOO
  • 1 1/2 cups finely chopped flat-leaf parsley
  • 8 ounces peeled watermelon, cut into 1/2-inch cubes
  • 6 ounces crumbled feta cheese
  • 5 ounces english cucumber, cut into 1/2-inch cubes
  • 1/2 cup finely chopped red onion
  • 1/3 cup chopped fresh dill


Place the bulgur in a medium bowl. Add enough very hot water to cover. Let soak, covered, for 30 minutes; drain. Repeat. Transfer to a large bowl.

In a small bowl, combine the vinegar and lemon juice; season with salt and pepper. Whisk in the EVOO. Toss the dressing with the bulgur. Add the parsley, watermelon, feta, cucumber, onion and dill; season with salt and pepper. Toss to combine.