Melon and Mint Tabbouleh

This is a very very tasty salad. I added chopped artichoke hearts to give it more substance. I think it balances out the sweetness of the melons well.

• Anonymous

• Palo Alto, CA

• 10/1/2012

Wow! A wonderful change from the usual Tabbouleh, especially here in the dog days of summer when honeydews are so good. I made this for a dinner group and doubled the recipe exactly as written, which is kind of rare for me. As another cook said, it's important to slice the onion very thin, and I soaked the onion in ice water for half an hour after I sliced it to take some of the heat out (cutting it made me cry!) Really pretty garnished with a bunch of mint.

• Anonymous

• Nashville

• 7/26/2012

This was very good. Very important to make sure the onion is sliced very thin. Next time I would reduce the amount of onion as well.

• Anonymous

• PA

• 12/18/2009

I made this with cantaloupe over my family's summer vacation. Everyone liked it, and it was my three-year-old nephew's favourite -- he made sure it was Auntie's tabbouleh before he would take any.

• alianora

• 9/18/2009

I love this recipe and have made it many, many times. I have used canteloupe as well as honey dew melon. Both are great.

• clarenoel

• 4/11/2009

Very tasty and refreshing. I doubled the recipe to get 8 side dishes. Prepared it in the morning and let it sit in the fridge all day. Will do this again.

• Anonymous

• Montreal, Canada

• 9/3/2006

This was light and refreshing. Because the tastes are so subtle, it improved after it sat for a few hours. It's an intriguing variation on the usual tabbouleh. The colour is fairly neutral so I added slices of honeydew melon and lime as garnish to liven it up visually. I probably should have added some finely sliced red onion to the garnish as well.

• Anonymous

• Montreal, Quebec, Canada

• 7/22/2006