It’s officially almost a week until the 4th of July!

And that means cookout season is here!! Despite the fact that I’m a food fanatic, I do not own a grill, so if I have a barbecue or picnic, I have to get creative with my dishes! Gotta convince someone to bring a grill somehow. Bf usually pan fries chicken (a 4th of July tradition passed down from his Texan grandmother), and I’m excited for that, but somehow this year I don’t have plans yet. *Shakes fist at all friends who are out of town* We may sneak up to the roof (I bribed my building’s super to give us a key with homemade chocolate chip cookies) to watch the fireworks at Coney Island.

This year, my go-to fare for the holiday is gonna be watermelon salad. If you’re thinking that watermelon salads are SO two years ago, F you! No, no. You’re right–that’s why I gave it a little twist to make it a tabbouleh salad. That makes it SO 2015, right? RIGHT?

Regardless of the trends, this is one of the most refreshing dishes when it’s so hot that you’re sweating like Mel Gibson at a Bar Mitzvah. It’s hydrating (hello–WATERmelon), sweet and slightly savory. Fresh mint, scallions, bulgar wheat and some tart lemon juice come together in a tasty orgy of flavor. If you want to make it a light lunch, throw in some almonds for protein.

And since the 4th is almost here—who’s inviting me to their cookout?? I’ll bring a bowl of this!

Stay tuned next week! I have a simple patriotic frozen dessert that will make you look like a dessert-pro.

Print Watermelon Tabbouleh Salad Prep Time: 15 minutes Total Time: 15 minutes Yield: 4 servings A refreshing twist on watermelon salad that's healthy and perfect for summer cookouts. Ingredients 1 cup bulgar wheat, prepared according to package

2 cups watermelon, cubed

2 scallion whites, sliced

2 scallion greens, sliced

1 cup fresh mint, roughly chopped

1 1/2 tablespoons port wine

Juice of half a lemon

1 tsp lemon zest

3 tablespoons olive oil

Salt and pepper, to taste



Other Equipment Large salad bowl

Tongs or salad tossers







Instructions In a large bowl, toss together bulgar wheat, watermelon, scallion whites, scallion greens, fresh mint, port, lemon juice, lemon zest, olive oil, salt & pepper. Notes This dish is best eaten within an hour or two of preparing it. 3.1 http://www.youmustlovefood.com/watermelon-tabbouleh-salad/











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