Originally it was supposed to reach 90F for the first hot day of the season. Actually I think it was only 86F but I had planned this hot night dinner and was thus commanded by the menu hanging in my kitchen to make it. Truthfully there was not much to make with the exception of the tabbouleh which came out probably the tastiest I have ever made. Here is the recipe I mostly follow—https://cooking.nytimes.com/recipes/1012585-tabbouleh?unlocked_article_code=1.JE8.hsPV.fcS-0yBRDYln&smid=ck-recipe-iOS-share. I used petite diced canned tomatoes with a little added sweetener instead of whole chopped tomatoes because it is not tomato season yet. I also use more bulger wheat. I am careful with the amounts of lemon juice, olive oil, and salt I add, tasting as a go along.

The easy parts of the dish were the pita, feta, and hummus since they were all store-bought. I got two kinds of hummus, one with red peppers and one with chimichurri, to keep the hummus interesting. My favorite pita is Toufayan.