Heirloom Tomato Tabouli Salad

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First, you need to soak the bulgur: Pour the 2 cups of boiling water over the bulgur, cover and let sit for 1 hour or until light and fluffy. Then, drain any excess water.

Remove the seeds of the tomatoes, and then chop. Peel and remove the seeds from the cucumber and chop. Chop the scallions. Add the lemon juice, olive oil, salt and pepper to the bulgur and mix. Refrigerate until needed. This is a good salad to make a day ahead of time.

Serves 4.