tabouli salad with chopped mint and crispy veggies

This is such a delicious salad to eat on a hot day - loaded with crispy chopped vegetables and lots of fresh herbs, fluffed bulgar, and simply dressed with lime or lemon juice and olive oil. How easy is that? If you're new to the nutty grain, you can learn more about bulgar here.

This recipe comes from my old herb group, now sadly discontinued. We were a large group of mad herb gardeners who spent most of the gardening months swapping plants and sprigs, and plotting thefts of roadside sightings of antique daylilies and trilliums - in the dark.

To make:

1 cup bulgar

1 cup boiling water

Cover bulgar with boiling water, fluff with a fork, then cover and leave to absorb the water completely for a half an hour.

Place fluffed bulgar in a large bowl and add:

3 diced Roma tomatoes

1 peeled and diced cucumber

4 or 5 diced radishes

1/2 cup chopped Italian or curly parsley

1/2 cup chopped mint

1/2 cup sliced scallions

1/3 cup snipped chives

Toss well then add:

1/4 cup olive oil

1/4 cup lime or lemon juice

kosher salt and freshly cracked pepper.

Keep chilled in fridge until ready to serve.

Have a safe and happy 4th of July!