Not Quite Tabbouleh

This just came together last night as I wanted to use some of our beautiful home-grown cherry tomatoes. The balsamic vinegar seems to enhance the flavour of the tomatoes (much as it does with strawberries).Quantity is only fairly small as I made it for myself and DH - it was perfect as a side dish.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 20 -30  cherry tomatoes, sliced in half
• 1  tablespoon  balsamic vinegar
• 2  tablespoons  fine bulgur wheat
• 1⁄2 red onion, finely chopped
• 1 1⁄2 tablespoons olive oil (ideally extra virgin)
• 1  clove garlic, crushed
• 1  tablespoon lemon juice
• 1⁄4 cup fresh parsley, finely chopped
• 1⁄4 cup mixed fresh herbs, finely chopped (I used about 2/3 basil and 1/3 mint, but suit your own taste)

Directions

1. Place burghul in small bowl and add 1/2 cup cold water.
2. Allow to soak for at least 15 minutes, then drain any excess moisture.
3. Place tomatoes in bowl and drizzle with balsamic vinegar- set aside for 5 minutes to infuse.
4. Combine burghul with last 6 ingredients and mix well.
5. Gently toss tomatoes through burghul mix, and season to taste with sea salt and freshly ground black pepper.