Bulgur with melon and feta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sweet honeydew melon, salty feta, crisp cucumber, refreshing greens, and zesty red onion complement each other beautifully in this juicy and filling bulgur salad. It's a great side dish for meat or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup bulgur
- 4 cucumbers
- 2 cups honeydew melon
- 1 cup feta
- 1/4 cup mint
- 1/4 cup dill
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Recipes with similar ingredients: bulgur groats, melon, cucumbers, feta cheese, mint, dill, red onion, lemon juice
Cooking the dish according to the recipe:
- Bring 1 cup of salted water to a boil. Remove from heat and add 0.5 cups of bulgur, cover, and let sit for 20 minutes. Fluff the bulgur with a fork and let cool.
- Add 4 diced Iranian cucumbers, 2 cups diced honeydew melon, 1/2 of a small red onion, thinly sliced, 1 cup crumbled feta, 1/4 cup each chopped fresh mint and dill, 1/3 cup olive oil, and 3 tablespoons lemon juice. Season with salt and pepper to taste.
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