This salad is going on the road. It’s leaving mama’s house on the east coast, hitching a ride with Dean Moriarty, and heading west to listen to jazz and chase girls.
…Clearly, though, this is just a salad: not Sal Paradise, and not Jack Kerouac. But, not unlike JK, it travels well, and is unconventional, yet thoroughly excellent. It’s also welcome at any barbecue you may be going to this summer–probably more so than a dead writer would be.
There’s been a lot of spotlight on the watermelon-feta combo recently, and with good reason. Watermelon isn’t the sweetest fruit, and its mellow, natural sugar complements salty feta nicely. It’s also really high in water content–in a good way. Think crunchy, refreshing explosion, not sogginess of any sort. There’s cucumber in there for a similar effect, because, why not?
As for the bulgur wheat? It gives this dish a little more heartiness, and little specks of wheat are pretty, no? We are teetering on tabouli territory here, and you could easily go that route; just add parsley and lemon juice until it tastes good (that’s my advice for everything, in food and life).
