Cook or soak the bulgur according to package directions until tender. Drain any excess water and let it cool completely before assembling the salad.

Combine the diced cucumber and tomato with half the salt in a bowl. Let the vegetables rest for at least 10 minutes to release excess moisture.

Trim away the thick parsley stems, then finely chop the parsley until light and fluffy. Add it to a large serving bowl along with the chopped mint and green onion.

Drain the liquid from the cucumber and tomato mixture, then add the vegetables to the bowl with the herbs.

Whisk together the olive oil, lemon juice, garlic, and remaining salt until smooth and fragrant.

Add the cooled bulgur and dressing to the herb mixture. Toss thoroughly until the parsley is lightly coated and evenly combined.

Let the salad rest for 15 minutes before serving so the flavors settle and the bulgur absorbs the dressing more evenly.