A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.

http://www.epicurious.com/recipes/food/views/Melon-and-Mint-Tabbouleh-12...

Ingredients:

1 cup boiling-hot water
3/4 cup fine bulgur (5 oz)
1 1/2 cups loosely packed fresh mint leaves
1/3 cup olive oil
3 tablespoons fresh lime juice
1 (1/2-lb) piece firm-ripe honeydew, rind discarded and fruit cut into 1/2-inch pieces (1 cup)
1/2 cup very thinly sliced red onion (from 1 small)
1/2 teaspoon salt

Preparation:

Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.

Meanwhile, puré mint with oil in a blender until smooth.

Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.