Cover the bowl and allow the bulgur to absorb the liquid until tender and fluffy.

Fluff the bulgur with a fork and let it cool completely.

Finely chop the parsley and mint until the herbs are light and delicate.

Dice the tomatoes into small, even pieces and slice the green onions thinly.

Transfer the cooled bulgur to a large mixing bowl.

Add the parsley, mint, tomatoes, and green onions to the bowl.

Drizzle the lemon juice and olive oil evenly over the salad.

Sprinkle in the salt and black pepper.

Toss everything gently until the ingredients are thoroughly combined and evenly coated.

Taste and adjust seasoning if needed for a brighter or more savory flavor.

Refrigerate for at least 30 minutes to allow the flavors to meld.

Stir gently before serving and enjoy chilled.