Tabbouleh with Heirloom Tomatoes and Zucchini

Step 1

Tip the Bulgar wheat into a large bowl. Stir in the boiling water, lemon juice, olive oil, and 1/2 teaspoon salt. Let sit at room temperature for 1 hour.

Step 2

Add the scallions, zucchini, mint, parsley, 1/2 teaspoon salt and grinds of black pepper to the wheat mixture. Stir well. Then, using a spatula, gently fold in the halved cherry tomatoes.

Step 3

Cover the salad, pop it in the refrigerator, and let it chill for at least 1 hour. Taste to correct seasonings.

Step 4

Serve cold, along with goblets of Cabernet Sauvignon or Pinot Noir, and wedges of pita bread.