Soak bulghur in cool water for 10-20 minutes until softened; drain and squeeze out excess water.

Wash and thoroughly dry parsley; finely chop or pulse in a food processor.

Chop scallions into 1/4" dice, quartering large white bulbs.

Dice tomatoes into 1/4" pieces.

Combine tomatoes, parsley, and scallions in a large mixing bowl.

Gradually add bulghur to the bowl, mixing until evenly combined.

Pour olive oil and lemon juice over the salad, adding to taste along with salt, pepper, and optional mint.

Refrigerate for at least an hour or two before serving; re-adjust seasonings if needed.