Tabbouleh

Recipe from Monica Pileggi

This is from my The Complete Mediterranean Cookbook by America's Test Kitchen cookbook, page 127.

Serves 4

3 tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
1/2 cup medium-grind bulgur
1/2 cup lemon juice (2 lemons)
6 T extra-virgin olive oil
1/8 Teaspoon cayenne pepper
1-1/2 cups minced fresh parsley
1/2 cup fresh mint 
2 scallions, sliced thin
 
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set strainer over bowl and let drain, tossing occasionally for 30 minutes; reserve 2 tablespoons drained tomato juice. 

Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice oil, cayenne, and 1/4 teaspoon salt together in a large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. 

Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. 

Before serving, toss salad to recombine and season with salt and pepper to taste.