Soak the bulgur wheat in cold water for about 15 minutes until it softens. Drain any excess water.

In a large mixing bowl, combine the soaked bulgur, parsley, tomatoes, cucumber, green onions, and mint.

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

Pour the dressing over the salad and toss well to combine. Adjust seasoning if necessary.

Chill in the refrigerator for 30 minutes before serving for the best flavor.