Pour the bulgur wheat into the medium bowl and cover with the cold water. Allow to sit for 30 minutes.
While the bulgur soaks, wash the parsley and trim away any large, tough stalks. Lay the damp parsley in a tea towel and wrap lightly. Place in the refrigerator until it’s crispy and mostly dry.
Strain the wet bulgur through the sieve, then pour onto a tea towel and allow to dry a little. Pour the bulgur into the large bowl and add the chopped green onions. Toss and squeeze with your hands so the bulgur absorbs the onion flavor.
Add the chopped parsley and the mint, and toss.
Pour the lemon juice into the cruet or jar, and add the salt and pepper. Shake for about 30 seconds, then add the olive oil and shake until the mixture is fairly homogeneous. Pour over the salad and stir.
Add the seeded, diced tomatoes and stir. Cover the bowl and chill for at least 1 hour.
Serve in small bowls with the lettuce leaves. Whisk together the lemon juice and salt and sprinkle on top of each serving.
Make It Gluten-Free with Quinoa
Substitute the bulgur with 2 cups cooked and chilled quinoa.