Roasted-Tomato Tabbouleh

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Ingredients

Serves 4; makes about 4 cups

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

Preheat oven to 425. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.
Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.

From Martha Stewart Living, June 2007