Rinse the bulghur in a fine mesh colander under running water.

Press out the excess water from the bulghur.

Transfer the bulghur to a bowl, cover with plastic wrap, and chill in the refrigerator for at least one hour.

Mince the green onions.

Quarter the cherry tomatoes.

Combine the chilled bulghur with the minced green onions, salt, pepper, and thyme.

In a separate bowl, combine the finely chopped parsley and mint.

Place the parsley and mint mixture over the bulghur mixture.

Chill in the refrigerator until ready to serve. Do not mix immediately to prevent the salad from becoming watery.

Up to step 3 can be prepared a half day in advance.

Before serving, add the lemon juice and mix well.

Season with salt and lemon juice to taste.

Add the olive oil and serve immediately.