Bulgur Salad with Romesco Sauce

To prepare salad: Bring water to a simmer in a small saucepan. Stir in bulgur and currants. Cover and simmer for 1 minute. Remove from heat and let stand, covered, for 40 minutes. Fluff with a fork, and break up clumps with your fingers. Transfer to a baking sheet and spread out to cool.

Dice enough tomatoes to make 1 1/2 cups. Transfer to a sieve and let drain while you prepare the rest of the salad.

To prepare sauce: Mince garlic in a food processor; add almonds (or almond butter) and hazelnuts and process to a coarse paste. Add roasted pepper, 3 tablespoons parsley, red-wine vinegar, 1/4 teaspoon crushed red pepper, paprika and salt; blend until fairly smooth. With the motor running, add 3 tablespoons oil; process until the sauce is creamy. Add more crushed red pepper to taste.

To assemble: Combine the bulgur with the sauce in a large bowl. Add 3/4 cup parsley, pine nuts, scallions, the tomatoes and 1/4 teaspoon salt; gently toss to combine.

Slice the remaining tomatoes and arrange around the outer edge of a large platter. Drizzle the tomatoes with 1 tablespoon each oil and balsamic vinegar and sprinkle with the remaining 1/4 teaspoon salt. Sprinkle basil over the tomatoes. Mound the bulgur salad in the middle of the platter and serve.