Tomato and Bulgur Salad

• 2 medium fresh tomatoes
• 1/2 cup bulgur (uncooked)
• 1/2 cup chopped mild onion
• 1/4 cup chopped fresh parsley
• 1/4 cup homemade or prepared Italian salad dressing
• 2 tsp. finely minced garlic
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. ground coriander (optional)
• 1/4 tsp. ground black pepper

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1/2-inch chunks; set aside. Put bulgur and 1 cup boiling water in a medium heat-proof bowl. Let stand until bulgur is softened (about 15 minutes). Drain off any remaining water; return bulgur to bowl. Stir in onion, parsley, dressing, garlic, salt, coriander, and pepper. Toss to mix. Serve immediately or cover and refrigerate up to 2 days.