Perhaps you’ve noticed that it’s too hot to cook. But I wasn’t going to let my beautiful swiss chard, soon to wilt, go to waste. I made this quick salad with bulgar (or cracked wheat) that is an easy-to-cook whole grain. Much like couscous, you just have to cover it with hot water and let it soak until it gets soft (between 15 and 30 minutes). I lightly fried the chard stems with garlic and olive oil, then add thinly sliced chard leaves and a little white white to soften them. Baby heirloom tomatoes sliced in half, a splash of olive oil and red wine vinegar, half a handful of fresh chopped parsley, and a sprinkle of crumbled goat cheese, sea salt and fresh ground pepper and I was ready to eat. I suspect the salad will be even better for lunch tomorrow, after it has had time to chill in the refrigerator.