Bring a medium pot of water to a gentle boil on the stove. Add the bulgur wheat to a heat proof bowl and then pour the boiling water all over it to submerge it. Set the bowl aside and allow the bulgur wheat to soften in the hot water for about 30 minutes. I like to do the rest of the prep while it softens.

When the bulgur wheat is tender, drain it through a fine mesh strainer like a chinois. Then transfer it to a large salad bowl. Add the tomato, cucumber, scallions, parsley, mint, lemon zest, lemon juice, olive oil and salt. Toss it all together thoroughly and serve immediately! It can also be sealed and refrigerated for up to 2 days.