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servings:

Watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast.

• 1 1/4 cups water
• Coarse salt
• 3/4 cup bulgur wheat
• 8 ounces watermelon (about 1/2 small), peeled and coarsely chopped (1 1/2 cups)
• 2/3 cup coarsely chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced on the bias
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 2 ounces soft goat cheese, crumbled

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