|5 min||30 min||1|
|1/3 cup||Bulgur, dry|
|1 cup||Grape tomatoes (halved)|
|1/2 cup||Parsley, fresh (chopped)|
|1/2 small shallot(s)||Shallots (minced)|
|1 tbsp||Red wine vinegar|
|2 tsp||Extra virgin olive oil|
|29 gm||Goat cheese, herb, soft (crumbled)|
|1 dash||Sea salt, fine (to taste)|
|1 dash||Black pepper (to taste)|
|1 cup||Water, filtered (boiled)|
In a heatproof bowl, mix bulgur with 1/4 tsp salt and 1 cup boiling water. Cover, and let stand until tender, but slightly chewy (about 30 minutes).
Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.