Watermelon and Bulgur Wheat Salad

Photo courtesy Watermelon.org

Over the years, as its nutritional profile has risen, watermelon has definitely made the leap from simply being served as a refreshing snack or a light dessert to the savoury part of meals. Here’s a change of pace which includes whole grains- offerings which we tend to fall short on.

This salad, adapted from Watermelon.org, is a perfect summertime accompaniment to grilled fish or chicken. A light main or hearty side dish, watermelon adds a sweet complement to the chewy bulgur and peppery arugula.

Watermelon and Bulgur Wheat Salad

4 cups seedless watermelon, cubed
2 cups cooked bulgur wheat
2 cups arugula
2 cups grape tomatoes, halved
1/4 cup chopped mint
varied amount of shaved pecorino romano cheese (optional)

For the Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 clove garlic, crushed
1 tablespoon honey
Dash salt and black pepper

1. Combine the watermelon, bulgur wheat, arugula, grape tomatoes, chopped mint in a large serving bowl.

2. Whisk the dressing ingredients together in a liquid measuring cup until well combined.

3. Just before serving, pour the dressing over the salad and toss to combine. Top with shaved pecorino, if using,  and season to taste. Serve immediately.

Makes 4 servings.

Tags: , , , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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