Bulgur Salad with Mozzarella and Pesto
In a pot, bring bulgur, lemon juice and broth to a boil. Cover, remove pot from heat, and let stand until bulgur has absorbed all liquid, 20-30 minutes.
Meanwhile, rinse, quarter and cut tomatoes into small cubes. Peel cucumber and scrape out seeds with a spoon. Finely dice cucumber.
Peel and cut onion into small cubes. Rinse, trim and cut scallions crosswise into rings.
With a fork, loosen and fluff bulgur. Transfer to a bowl and mix bulgur with vegetables, pesto and herbs. Season with salt, pepper, olive oil and vinegar. Let stand about 30 minutes.
Divide salad among small bowls. Drain mozzarella. Top each serving with mini mozzarella balls and drizzle with olive oil.