Peek into a Parisian’s picnic basket and you just may find tabbouleh, the bulgur salad featuring loads of chopped parsley and tomatoes, seasoned with olive oil, lemon juice, salt, and pepper. In France, we tend to make the dish with more grain than the classic version, which is all about the parsley. I make mine with toasted bread crumbs, which have a texture similar to bulgur. This tabbouleh retains the fresh, vibrant feel of the original, and the tang of the sourdough crumbs balances the sweetness of the ripe tomatoes.