| 1.
Cover the bulgur wheat with boiling water in a
large bowl. Stir and let it stand for about 20-25
minutes or until the bulgur is tender but still
retains some bite. Drain well.
2.
Transfer to a serving bowl and let it cool
slightly. Add the tomatoes, cucumber, and
scallions and toss until combined. Stir in the
herbs.
3.
Mix together the lemon juice and olive oil to make
the dressing and put it over the salad. Mix well
with a spoon, then season with salt and pepper to
taste.
4.
If serving with the provolone, heat a stovetop
grill pan until hot. Place the provolone on the
pan and cook for about 2-3 minutes, turning
halfway. Serve the provolone on top of the
tabbouleh.
|
