I needed to cut back all of my herbs and lettuce before depositing my garden in the bathtub and skipping town, so I made this pretty little no-heat salad for dinner.
I salted the remaining tomatoes and left them to drain over a measuring cup, then combined that with the juice from my 2 remaining lemons, stirred in 1/3 cup of fine bulgur (parboiled cracked wheat) and let it sit until the grains absorbed the liquid ~ 15 minutes.
Then I tossed it with my herbs (mostly the cilantro and burnet, which were bolting), diced my remaining queso seco as a feta cheese stand-in, threw in a few pinches of salt and pepper, drizzled it with olive oil, and served it with lettuce leaves, taco-style.
I was pleased with the result. It was a nice dinner for two, but I imagine it'd make a nice side dish with shish-kebabs. A diced cucumber and chopped kalmata olives would have added some nice texture, but I didn't have the first and I didn't think of the second until later.