Wash the bulgur wheat and let the water run clear, then let it soak in the lemon juice for at least 5 minutes, but it's preferred if you leave it for longer until the salad is ready and you can mix in the bulgur. It should double in size and before quite soft.
Chop the parsley and mint leaves finely. I usually remove most the stems especially if they're hard, and work with the leaves. Don't skip the mint leaves, as they add a lot of flavour and give that lovely freshness to your salad.
Finely dice the tomato and the onion. You could also add a little bit of cucumber if you wish.
Place all the ingredients in a large bowl, give it a good mix and stir in the soaked bulgur.
Add olive oil, salt and freshly ground black pepper.
Taste the salad, and see if you need to add more salt or lemon juice. If it's too dry, add a little bit more of extra virgin olive oil.