Prepare the Bulgur: Rinse the bulgur in a fine-mesh sieve under cold water.
Place it in a medium bowl and cover with boiling water by about 2 inches.
Let it soak for 30 minutes, or until tender with a slight chew.
Drain Completely: Line a sieve with cheesecloth or a clean kitchen towel and drain the bulgur. Gather the cloth and squeeze firmly to remove all excess water. This step is crucial for a fluffy, perfect texture!
Combine and Chill: Transfer the dry bulgur to a large mixing bowl.
Add the diced tomatoes, parsley, scallions, mint, lemon juice, and olive oil.
Season to taste with salt and pepper and toss until everything is well combined.
Cover and chill for at least 1 hour (or up to 48 hours) to allow the flavors to meld beautifully.
Serve spooned into fresh lettuce leaves.
Don't skip the squeeze! Removing all excess water from the bulgur is the single most important step for achieving a light, fluffy texture instead of a watery salad.
Let it marinate. This salad tastes even better the next day! Making it ahead allows the lemon juice and olive oil to fully permeate the bulgur and the flavors to meld together.
