Tabbouleh Stuffed Heirloom Tomatoes with Lemon Yogurt Dressing Recipe - Venice Olive Oil

Ingredients

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/ 2 cup lemon juice
• 1/4 cup plus 2 tbsp Milanese Gremolata Olive Oil
• 1 1/2 tsp sea salt
• 1 bunch green onions, minced
• 1 cup mint leaves, chopped
• 1 cup Italian parsley, chopped
• 1 English cucumber, diced
• 1 pint cherry tomatoes, cut in half
• black pepper
• 4 heirloom tomatoes
• 1 cup plain yogurt
• 1 tbsp lemon zest