Tabbouleh recipes

Name: Tabbouleh recipes
Ingredients: 1 c. bulgur; 1-1/2 c. boiling water; 3 T. extra-virgin olive oil; 1/4 c. freshly squeezed lemon juice; zest of 1 lemon; 2 large cloves garlic, minced; 1 tsp. kosher salt; 1/8 tsp. freshly ground black pepper, or more, to taste; 2 c. finely chopped flat-leaf parsley (this will take 2 to 4 good sized bunches); 1/2 c. finely chopped fresh mint; 4 green onions, white and green parts, minced; 2 T. minced red onion; 2 c. peeled and diced English or Persian cucumbers (these varieties are nearly seedless); 3 Bushel Boy vine-on tomatoes, divided