Tabbouleh With Red and Gold Tomatoes

• 1 cup Bulgar wheat
• 2 cups boiling water
• 2 cups flat leaf parsley, loosely packed, finely chopped
• 1 cup fresh mint leaves, loosely packed, finely chopped
• 4 scallions, finely chopped, about 1/3 cup
• 1 small red onion, finely chopped, about 3/4 cup
• 12 cup English cucumber, peeled, diced
• 13 cup fresh lemon juice, from 2 lemons
• 23 cup extra virgin olive oil, plus
• 3 tablespoons extra virgin olive oil
• coarse salt
• fresh ground pepper
• 1 medium shallot, peeled, nad finely chopped
• 2 teaspoons Dijon mustard
• 14 cup red wine vinegar
• 1 head bibb lettuce, leaves separated
• 1 lb assorted cherry tomatoes or 1 lb grape tomatoes or 1 lb teardrop tomatoes

1. Place bulgur and water in a medium bowl, and stir.
2. Cover and let stand for 30 minutes.
3. Drain, pressing lightly, to remove excess water.
4. Return bulgur to bowl.
5. Stir in parsley, mint, scallions, onion, cucumber, lemon juice, and 3 tablespoons oil.
6. Season with salt and pepper.
7. Combine shallot, mustard, vinegar, and 1/2 teaspoons salt in a bowl.
8. Pour in remaining 2/3 cup oil in a slow steady stream until emulsified.
9. Season with salt and pepper.
10. Arrange lettuce on a large platter, and pile tabbouleh on top.
11. Toss tomatoes with 1/4 cup of the dressing, and arrange on top of the tabbouleh.
12. Drizzle 1/4 cup dressing over tomatoes, and season with pepper.
13. Serve with remaining dressing on the side.

bulgar wheat, boiling water, flat leaf parsley, mint, scallions, red onion, cucumber, lemon juice, extra virgin olive oil, extra virgin olive oil, salt, fresh ground pepper, shallot, mustard, red wine vinegar, bibb lettuce, tomatoes

Taken from www.food.com/recipe/tabbouleh-with-red-and-gold-tomatoes-335021 (may not work)