Roasted Tomato Tabbouleh
Ingredients
- 1 1/2 teaspoons coarse salt
- 1 cup boiling water
- 1 cup bulgur wheat
- 1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
- 1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 2 scallions, white and pale green parts only, thinly sliced
- 2 tablespoons sherry vinegar
- 4 plum tomatoes (10 ounces total), cut into wedges
- Freshly ground pepper, to taste
- Juice of 1 lemon
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