1. Put the bulgur in a bowl with a pinch of salt, add the boiling water, and stir once.
  2. Let sit until tender but not mushy, 10 to 20 minutes depending on the grind.
  3. If any water remains, put the bulgur in a strainer and press down on the grains with the back of a large spoon to remove as much of the water as possible.
  4. Return the bulgur to the bowl and add the oil, lemon juice, and a sprinkle of pepper.
  5. Make the salad, cover and refrigerate for up to 24 hours.
  6. When ready to serve, add the parsley, mint, scallions, and tomatoes and toss.
  7. Taste, adjust the seasoning, adding more olive oil or lemon juice, and serve.