Bulgur Salad with Edamame and Cherry Tomatoes

• 1 cup uncooked bulgur
• 1 cup boiling water
• 1 cup frozen shelled edamame (green soybeans)
• 1 pound yellow and red cherry tomatoes, halved
• 1 cup finely chopped fresh flat-leaf parsley
• 1/3 cup finely chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
 
Serves 6 (1.25 c.); 208 calories.

VERDICT:  This is a nice salad for this time of year--the stove barely goes on, and the oven not at all.  It features herbs you might have growing in the garden, and cherry tomatoes, which are coming into their own.  It's a surprising amount of herb chopping, but it's not fussy--everything essentially goes in the same bowl.  One commenter suggested adding feta, which I tried, but I don't think the salad needs it.  Keep.