As you can tell, I have been really into using fresh herbs lately. I love how it makes things taste like they came straight from the garden. Unless you have an herb garden of your own, you are often left with a whole lot of extra herbs since you have to buy them by the bunch. There is no doubt that you’ll have some extra mint when you’re finished making your Watermelon with Feta and Mint…
Part of the reason I love to travel is because I love to eat and I started making this recipe after I went to Dubai a few years back. So I was reminded of this as I was wondering what to do with all my extra mint. This is a great recipe because you can make a big batch of it to use up your extra herbs and eat it all throughout the week. Use it as a side, put it on salads or inside wraps. The uses are endless and all quite delicious.
- 1 cup bulgur (cracked wheat)
- 1 cup boiling water
- 3 firm tomatoes, cubed small
- 1 large cucumber, cubed small
- 2-3 scallions, diced small
- 1 cup parsley, chopped
- ¼ cup fresh mint, chopped (optional)
- ⅓ cup olive oil – more if needed
- ⅓ cup lemon juice – more if needed
- 1 tsp. salt
- ½ tsp. fresh ground pepper
- Place bulgur in a large mixing bowl. Pour 1 cup boiling water over the bulgur.
- Let stand for about ½ hour, or until all water is absorbed.
- Drain well, squeezing out any excess water. You can use a sieve and remove excess moisture by pressing down with the back of a spoon.
- Add tomatoes, cucumber, scallions, parsley, and mint (optional) to bulgur.
- Season with oil, lemon juice, salt and pepper.
- Refrigerate, covered, a few hours or overnight.
- Serve cold.
Serving Suggestion: If you would like a gluten free version, use quinoa in place of the bulgur. Also, feel free to add raw onion or sprinkle some feta on top.
Photo Credit: Diva:flava