Summer Tomato Tabbouleh

Adapted from the Once Upon a Tart cookbook by Frank Mentesana and Jerome Audureau. SALAD 4 servings 1 cup bulgur wheat 1 1/4 cup boiling water 3-4 garden summer tomatoes VINAIGRETTE juice of 1/2 lemon, about 1Tbsp 1 tsp sea salt 1/2 tsp freshly ground black pepper 2 Tbsp olive oil a bunch of chopped fresh basil (The recipe calls for 1/4 cup parseley which I'm sure would be delicious, but all I have today is basil, which is very nice also.) Place the bulgur in a bowl big enough for the whole salad. Pour the boiling water over the bulgur, cover it and let sit for 20 minutes while the bulgur absorbs the water. Fluff it with a fork and taste it. If it's still crunchy, add more water and let sit some more. Chop the tomatoes and add to the bulgur. Mix up the vinaigrette and toss it all up in the bowl. Serve chilled.