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Watermelon and Bulgur Wheat Salad


Serves 4 


4 cups seedless watermelon, cubed

2 cups cooked bulgur wheat

2 cups arugula

2 cups grape tomatoes, halved 

1/4 cup chopped mint 

Shaved pecorino romano cheese, to taste



1/2 cup olive oil

1/4 cup balsamic vinegar

1 garlic clove, crushed

1 tablespoon honey

Salt and black pepper


In a large serving bowl, combine watermelon, bulgur wheat, arugula, grape tomatoes, and chopped mint. 


To make dressing: In liquid measuring cup, whisk olive oil, vinegar, garlic, honey, salt, and pepper until well combined. 


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

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