CONTEST SALAD: Citrus Tabouli with Tomato, Cucumber & Mint

TOMATO, CUCUMBER AND MINT TABOULI WITH CITRUS DRESSING
Adapted by BumbleBeeBoogie

1-3/4 cups water
1 cup bulgur wheat
1/4 cup lemon juice
zest from 1 lemon, minced
2 garlic cloves, peeled and minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
1/2 cup lime juice
zest from 1 lime, minced
1 teaspoon granulated white sugar
2 medium tomatoes, seeded and coarsely chopped
1-1/4 cups cucumber, peeled, and coarsely chopped
3/4 cup chopped fresh mint leaves
1/2 cup chopped fresh curly leaf parsley
1/4 cup pitted oil-cured ripe olives, coarsely chopped

In a 2-quart saucepan, bring the water, bulgur, lemon juice, garlic, 1/2 teaspoon salt and the pepper to a boil over high heat. Reduce heat to low, cover, and cook until all liquid has been absorbed, 10 to 15 minutes. Spread the bulgur out on a baking sheet to quickly cool.

Meanwhile, prepare the lime dressing: In a pint jar with a tight lid, combine the olive oil, lime juice, lemon and lime zest, sugar and remaining 1/4 teaspoon salt. Cover and shake; refrigerate until ready to use.

In a small bowl, combine the tomatoes, cucumber, mint, parsley, and olives. Toss with 1/2 cup of the dressing. Combine the cooled bulgur and remaining dressing in another bowl. Spoon 1/3 of the bulgur mixture into a 1-1/2 quart glass bowl; top with 1/3 of the tomato mint mixture. Repeat adding two more layers. Cover the bowl with plastic wrap and refrigerate until ready to serve--hold no longer than 2 to 3 hours to prevent discoloration of the greens.

To prepare a day ahead, refrigerate the bulgur and tomato mixture without the mint and parsley. When ready to serve, add the mint and parsley to the tomato mixture and assemble shortly before serving.

Serves 6