Boil ¼ cup bulgur in water per package instructions, drain, let it cool down for 10 minutes, then add it to a mixing bowl.Alternatively, soak the bulgur in a bowl with hot water for 20 minutes. Then squeeze the water out of the bulgur with your hands and add it to a mixing bowl.
Finely chop ½ pound tomatoes into about ⅕-Inch (0.5 cm) pieces, discard their juice, and add them to the bowl.
Rinse and dry 3 packed cups flat-leaf parsley and ¼ cup mint leaves with a kitchen cloth. Cut off the large stems, then finely chop parsley and mint and add them to the bowl.
Finely chop the white and green part of 5 scallions and add them to the bowl.
Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ¼ teaspoon black pepper.
Mix well with a spoon, taste, and adjust for salt and lemon juice before serving cold or at room temperature.
You can serve it in romaine lettuce leaves, on a platter with lemon wedges, or on an appetizer platter with other Middle Eastern and Mediterranean dishes.