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 softened.

Once softened, drain any excess water and fluff with a fork.

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

Add the prepared bulgur to the bowl 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 before serving.

Serve chilled or at room temperature.