Lemon Herb Tabbouleh Salad

This salad is a favorite because it's easy, versatile, and travels well, making it an ideal choice for summer picnics and pot lucks. Because it keeps well, it's also handy to have on hand when you know you will be too busy to cook for a few days. The lemon gives it a punchy bright flavor everyone will love.

Makes 6 servings as a side dish

1 cup bulgur wheat, fine or meduim grain
1 cup boiling water
¼ cup lemon juice
zest of one lemon, about 1 tsp.
2 garlic cloves, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons olive oil
½ cup scallions, (about 2) chopped both white and green parts
1 pint cherry tomatoes (1 ½ cups) sliced in half
½ cup flat leaf parsley, chopped
2 tablespoons fresh mint, chopped

Place the bulgur wheat in a medium-sized mixing bowl and pour the boiling water over it. Stir to combine and cover tightly with plastic wrap or foil. Let sit for 20 minutes.

In a small mixing bowl combine the lemon juice, lemon zest, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking. Add the green onions and stir to combine.

Once the bulgur wheat has absorbed all the water and is tender to the tooth, pour the dressing over it. Stir in the tomatoes, parsley and mint. If time allows, let the tabbouleh sit for about half an hour before serving so the flavors have time to mingle together. To keep longer, cover and refrigerate.