Summer Tomatoes with Basil and Walnut Tabouleh Serving Size - 6 Prepared By - DnD Recipe Rating
			1/4 cup freshly squeezed lemon juice 1/4 cup finely minced red onion 2 teaspoons finely minced garlic Pinch of salt plus more to taste 1/2 cup fine bulgur 2 bunches fresh sweet basil, washed (about 38 leaves) 2 tablespoons chopped fresh flat-leaf parsley 1 cup lightly toasted walnuts plus a few pieces 3/4 cup extra-virgin olive oil Pepper to taste 2 large or 3 medium heirloom tomatoes
			In a small mixing bowl, combine the lemon juice with the onion, garlic, and pinch of salt. Let the mixture sit for about 5 minutes, until the rawness of the onion softens and it turns pink. Stir in the bulgur, adding 2. tablespoons of warm water. Let this stand for 10 minutes, until the bulgur swells and it is tender, not crunchy. Using a food processor fitted with a metal blade, chop the basil leaves with the parsley, 1 cup walnuts, and the olive oil until the mixture is a bright green paste. Season with salt and pepper. Stir in the bulgur mixture until well combined. Let this sit-for 5 minutes to give the bulgur a chance to bind and absorb the flavors. Just before serving, use a sharp or serrated knife to cut the tomatoes across the top into 16 round slices, about 1/2 inch thick. Capture any juices that run off the tomatoes to stir into the tabouleh. Arrange the tabouleh in an even layer on the bottom of a large serving platter, spreading it thin and even with a knife or spatula. Top the tabouleh with the tomato slices in an even layer, slightly overlapped. Sprinkle the tomatoes with salt and pepper and top them with a few crushed walnut pieces. Serve immediately at room temperature.