2 cups cherry tomatoes ((or use 4~6 Plum tomatoes))
1 cup basil (Fresh , finely chopped)
1 cup mint (, finely chopped)
1 cup parsley (, finely chopped)
1 clove garlic (, finely minced)
2 tbsps sherry vinegar ((or use white wine vinegar))
1 tbsp extra virgin olive oil
2 tbsps green onions (, finely chopped)
2 tbsps lemon juice
to taste Salt Pepper (&)
Preheat oven to 425°F.
Combine chopped herbs in a small bowl.
Toss the tomatoes with garlic, vinegar and 1tsp olive oil on a rimmed baking sheet. Add 2tbsp of the chopped herbs and mix well. Roast until tomatoes begin to soften and shrivel a little bit, about 12~15 minutes. Let cool.
Bring 1cup of water to boil, add bulgur and a pinch of salt. Turn off the heat, cover the pan and set aside for 15~20 minutes.
Add roasted tomato mixture to the cooked bulgur, along with remaining chopped herbs, olive oil, scallions, lemon juice, salt and pepper. Gently toss and serve.