INGREDIENTS
1/3 cup
Dill, fresh
5 oz
English cucumber
1 1/2 cups
Flat-leaf parsley
1/2 cup
Red onion
8 oz
Watermelon
2 tbsp
Lemon juice, fresh
1 cup
Bulgur wheat, quick-cooking fine
1
Salt and pepper
2 tbsp
Red wine vinegar
6 oz
Feta cheese
7 tablespoons EVOO