Start by soaking the bulgur in 4 cups of boiling water for about 15-30 minutes, or until it softens. Drain through a fine-mesh strainer and set aside to cool.

Remove the tough stems from parsley and mint, then finely chop the leaves. Transfer to a large salad bowl.

Add the soaked and cooled bulgur, thinly sliced green onions, and diced tomatoes to the bowl of chopped herbs.

In a small mixing bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

Pour the dressing over the salad ingredients and mix well to combine. Taste and adjust seasoning as needed.