Add the diced tomatoes to a bowl and set over a strainer. Season the tomatoes with a heavy pinch of kosher salt and toss to combine. Let the tomatoes soak for 20 minutes. You can reserve the juices for salad dressings or add into a bloody mary. (The salt concentrates the tomatoes flavors by drawing out excess water. You can add the cucumber to the tomatoes too to drain excess water from them too if you'd like!)
2 roma or plum tomatoes, seeded and finely diced, 1/2 tsp. kosher salt
For the bulgur: Be sure to use a fine grain. If using any other bulgur, follow package directions for cooking. Add 1 cup of bulgur to a heatproof bowl, add 2 cups of boiling water, ½ tsp. salt and 1 tbsp. olive oil. Let the bulgur sit and soak for 8-10 minutes, it will double in size. Fluff with a fork.
1 cup fine bulgur (#1), 1/2 tsp. kosher salt
If you prefer less bulgur in your salad, add less. If not, feel free to add it all!
In a large mixing bowl, stir together the parsley, cooked bulgur, tomatoes, mint, cucumber, green onions, lemon juice and olive oil. Add a pinch of allspice or cinnamon if using. Taste and season with salt and pepper as desired and add more olive oil or lemon juice as needed.
2 cups fresh, flat-leaf or curly parsley, finely chopped (I always grab 2 bunches!), 1/4 cup fresh mint, finely chopped, 1/2 large cucumber, seeded finely diced, 3 green onions, thinly sliced (use both green and white parts), 1 lemon, juiced (or more lemon based on preferences), 1/2 cup olive oil, start with 1/4 cup and add more as desired, 1/2 tsp. kosher salt, 1/4 tsp. black pepper, pinch of cinnamon or allspice (optional)
Let rest for a few minutes prior to serving, then enjoy with your pita bread, romaine leaves, hummus, or whatever you like!
serve with: lemon slices, pita bread, hummus, romaine leaves, falafel, grilled fish, etc.