In a bowl, combine bulgur and water; soak 1 hour and 15 minutes. Drain. In a bowl (preferably glass to highlight salad's color), toss together all ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.
1 ¼ cups fine or medium bulgur
1 ¼ cups water 1 cup red onion minced
1 ¼ teaspoons salt 5 cups packed fresh flat-leafed parsley leaves chopped (about 3 large bunches)
1 ½ cups packed fresh mint leaves chopped (about 1 large bunch)
1 bunch chopped spring onions (about 2/3 cup)
250 grams (1/2 pound) vine-ripened tomatoes 1/3 cup fresh lemon juice
1/3 cup Cortas Extra-Virgin Olive Oil