Ingredients

• 1/3 cup medium-grind bulgur
• Coarse salt and ground pepper
• 1 cup grape tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/2 small shallot, minced
• 1 tablespoon red-wine vinegar
• 2 teaspoons olive oil
• 1 ounce fresh goat cheese, crumbled

Directions

1. 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.

2. 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.

We found this recipe on www.marthastewart.com