The world has its share of tabbouleh recipes. The bulgur and parsley salad from the Lebanese hill country has made the rounds, finding homes in many cultures, with countless regional variations. And I can improve all of them, as if by magic wand, thanks to a trick I learned from a farmer in Montana. Thousands of years of culinary evolution are no match for a farmer with a blender, and the creativity to put it to use. The tabbouleh innovation comes from the heart of tomato season, when the boxes are stacked high for market, and there is usually a pile of extra soft fruit that, by virtue of being absolutely perfectly unconditionally ripe, won’t be transportable to market the next day. Or they could be days-old tomatoes brought home unsold. We are talking tomatoes that slice like water balloons, too juicy for salad. Or anything else except juice or …