Roasted-Tomato Tabbouleh

Ingredients in this Recipe

1 1/2 teaspoons coarse salt
1 cup boiling water
1 cup bulgur wheat
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 garlic clove, minced
1 tablespoon extra virgin olive oil
2 scallions, white and pale green parts only, thinly sliced
2 tablespoons sherry vinegar
4 plum tomatoes (10 ounces total), cut into wedges
Freshly ground pepper, to taste
Juice of 1 lemon

See Full Recipe at Martha Stewart