Beefsteak Tomatoes With Minted Cracked Wheat Salad
|Olive oil||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Bulgur wheat||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Scallions||2 , minced|
|Minced mint||2 Tablespoon|
|Beefsteak tomatoes||4 Medium|
1. In a medium skillet, heat 1/4 cup of the olive oil. Add the bulgur and toss over high heat until coated with oil, about 1 minute; remove from the heat. Stir in 3/4 cup of hot water, cover and soak until the water is absorbed and the bulgur is tender, at least 1 hour.
2. In a medium bowl, combine the lemon and lime juices with the salt and pepper. Add the scallions, mint, remaining 1 tablespoon oil and the soaked bulgur; toss well. Cover and refrigerate for 1 hour or longer.
3. Cut the tops from the tomatoes and hollow out the centers. Toss the bulgur salad well and spoon it into the tomatoes.