Traditional tabbouleh uses tomatoes instead of plums, and while we love that combination, swapping in sweet and tart plums is a brilliant idea. When they're in season, their perfectly sweet flesh is a wonderful match for the mint and lemon used to flavor tabbouleh. Make a double batch and send it off for lunches all week long--your family will love the delicious variety.
1 c. fine bulgur
Boiling water
6 scallions, trimmed of root and tougher green ends, finely sliced
6 ripe plums, halved, pitted and coarsely chopped
1 fresno chile (or other hot red chile), seeded and finely chopped
8 mint sprigs, coarsely chopped
8 Italian parsley sprigs, coarsely chopped
Juice of 1 lemon
2 T. olive oil, plus more for drizzling
1/8 t. Kosher salt
Freshly ground black pepper