2 small tomatoes, diced
2 roasted piquillo peppers, diced
1/4 red onion, diced
12 pitted kalamata olives, halved
1 T each: cilantro, parsley, mint, oregano, and thyme, chopped
1 clove garlic, chopped
2-3 T balsamic vinegar
2-3 T olive oil
salt and pepper
Add 1 cup whole bulgar wheat to 2 cups boiling, salted water and simmer for about about 20 minutes, until al dente. Drain water and let cool completely (do not rinse). Meanwhile, add the remaining ingredients in a bowl and let marinate, reserving 1 T each of the balsamic vinegar and olive oil.
Blend all ingredients and add salt and pepper to taste. Add more oil and vinegar if needed. Chill for at least an hour before serving.
For a satisfying vegetarian meal, serve with grilled crostini and asparagus fresh from the garden--and of course, your favorite chilled beverage. I am enjoying the season's first Bell's Oberon!