Thoroughly clean all vegetables.

Pour bulgur into a large mixing bowl and cover with water.

Let the bulgur sit for 15 minutes until the water is absorbed.

Separate romaine lettuce into individual leaves.

Set aside whole romaine hearts.

Finely chop tomatoes, cucumbers, scallions, and parsley.

Mix chopped vegetables with the bulgur in the large mixing bowl.

Mix olive oil with lemon juice to create a dressing.

Season the dressing to taste with sea salt and black pepper.

Toss the salad with the dressing.

Place romaine heart vertically in the center of the bowl.

Serve with the whole leaves of romaine lettuce.