INGREDIENTS
1/3 cup medium-grind bulgur
Coarse salt and ground pepper
1 cup grape tomatoes, halved
½ cup fresh parsley, chopped
½ small shallot, minced
1 tablespoon red-wine vinegar
2 teaspoons olive oil
1-ounce fresh goat cheese, crumbled
DIRECTIONS
In a heatproof bowl, mix bulgur with 1/4 teaspoon 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.