Rinse the bulgur wheat under cold water and drain. Place it in a bowl and cover with boiling water. Let it sit for about 15 minutes until it absorbs the water and becomes tender.

Fluff the bulgur with a fork and let it cool.

In a large mixing bowl, combine the chopped parsley, diced tomatoes, sliced green onions, and chopped mint.

Add the cooled bulgur to the vegetable mixture and mix well.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Pour the dressing over the salad and toss to combine.

Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.