Tomatoes Stuffed with Tabbouleh Salad

Ingredients

• 4 large beefsteak tomatoes ripe
• 0.8 cup wheat bulgur 
• 2  juice of lemon ripe juiced
• 0.5 cup mint leaves chopped
• 2 tablespoons olive oil extra-virgin
• 1 cup parsley leaves chopped
• 1  plum tomatoes diced seeded
• 4 servings salt and pepper black freshly ground
• 4  scallions thinly sliced
• 1 cup water boiling

Equipment

• bowl
• knife

Directions

1. In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top.
2. Let the bulgar stand 20 minutes to soften.
3. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.
4. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.