In the Eastern Mediterranean, tabbouleh is more than just a salad; it’s a dish deeply rooted in tradition and culture. Adding watermelon to tabbouleh introduces a modern twist while still honoring the essence of the original recipe, which originates from Lebanon and Syria. This variation showcases the adaptability of Mediterranean cuisine and its ability to incorporate new ingredients while maintaining its core flavors and values. I love serving it in the summer months as it always brings joy in its vibrant colors and celebration of summer through watermelon.

Ingredients:

• 1 cup of bulgur wheat #1 fine
• 4 cups of cubed watermelon
• 1 cucumber, diced
• 1 medium red onion, finely chopped
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh mint leaves, chopped
• 1/4 cup of olive oil
• 5 tbsp of lemon juice
• Salt and pepper to taste

Instructions:

1. Place dry fine bulgur in a bowl.
2. Add the rest of the ingredients.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled.