Melon and Mint Tabbouleh

A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.


1 cup boiling-hot water
3/4 cup fine bulgur
2 cups loosely packed fresh mint leaves
1/3 cup olive oil
1/2 ripe average-sized melon (honeydew or cantaloupe), rind discarded and fruit cut into 1/2-inch pieces
1 small red onion, diced
Juice of 1-2 limes


Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.

Meanwhile, puré mint with oil in a blender until smooth.

Toss bulgur with mint oil, melon, and onion. Add lime and salt to taste.

Melon and Mint Tabbouleh
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