Soak the bulgur wheat in cold water for about 30 minutes.
Drain the bulgur thoroughly and put in a salad bowl. Season generously with salt and pepper.
Stir in lemon juice to combine. Add in the scallions and mint and toss.
Add 3 tablespoons of the oil and mix well. Add half the parsley and combine.
Mix the cherry tomatoes in a little bowl with salt and pepper, and the remanining olive oil. Once mixed, add the tomatoes along with the rest of the parsley and combine into the salad.
