For the dressing
For the crispy celery leaves
To cook the bulgur wheat, place it in a medium-sized pot with two cups of water and bring to a boil. Cover and reduce the heat to a gentle simmer, then cook for about 10 minutes or until tender. Drain off any excess liquid and fluff the bulgur with a fork. Allow to stand and then refrigerate until completely cool.
Drizzle the plum tomatoes and vine tomatoes with olive oil and seasoning and grill over medium coals until charred.
In a large serving bowl, combine the bulgur, plum tomatoes, onion, garlic and herbs.
In a small bowl, combine the lemon juice, vinegar, oil, honey and sumac, then season well.
To make the crispy celery, heat a small pot of frying oil to 160°C and drop in the celery leaves. Fry until the leaves are crispy, then drain on paper towels.
When ready to serve, dress the salad and season further if needed. Top the salad with the crispy celery and torn bocconcini. Place the grilled vine tomatoes on top.