Ingredients

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

Preparation

  1. 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.

  2. 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.

  3. 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.