Not Quite Tabbouleh

• 20 -30 cherry tomatoes, sliced in half
• 1 tablespoon balsamic vinegar
• 2 tablespoons fine bulgur wheat
• 12 red onion, finely chopped
• 1 12 tablespoons olive oil (ideally extra virgin)
• 1 clove garlic, crushed
• 1 tablespoon lemon juice
• 14 cup fresh parsley, finely chopped
• 14 cup mixed fresh herbs, finely chopped (I used about 2/3 basil and 1/3 mint, but suit your own taste)

1. Place burghul in small bowl and add 1/2 cup cold water.
2. Allow to soak for at least 15 minutes, then drain any excess moisture.
3. Place tomatoes in bowl and drizzle with balsamic vinegar- set aside for 5 minutes to infuse.
4. Combine burghul with last 6 ingredients and mix well.
5. Gently toss tomatoes through burghul mix, and season to taste with sea salt and freshly ground black pepper.

tomatoes, balsamic vinegar, bulgur wheat, red onion, olive oil, clove garlic, lemon juice, fresh parsley, herbs

Taken from www.food.com/recipe/not-quite-tabbouleh-110182 (may not work)