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.


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