Ingredients

  • ¾ cup #3 coarse bulgur, cooked
  • 2 tablespoons fresh mint leaves, chopped
  • 2 strips lemon zest, finely shredded
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1½ cups chopped honeydew, cantaloupe, or combination
  • 2 ounces feta, preferably sheep’s milk
  • 2 tablespoons toasted almonds, roughly chopped
  • Sea salt and Pepper

If you can, prepare the night before:

Combine the bulgur, mint, lemon zest, lemon juice and olive oil in a Tupperware container and store in the fridge overnight.

Directions

Top bulgur with melon, feta, and almonds. Season with salt and pepper as desired and enjoy!