Name: Tabbouleh with Fennel and Tomatoes
Yield: 6 Servings
Ingredients: 1/3 cup bulgur; Kosher salt; 1 small garlic clove, finely grated; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; Freshly ground black pepper; 1/2 English hothouse cucumber, chopped; 1/2 large fennel bulb, chopped; 4 scallions, thinly sliced; 1 1/2 cups small cherry tomatoes (such as Sun Gold), halved; 1 cup finely chopped fresh mint; 3/4 cup finely chopped fresh flat-leaf parsley; 1/2 cup finely chopped fresh dill

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