Pour water over the bulgur until well covered and soak for 5 - 10 minutes. Drain for several minutes while you chop the veggies. Before adding to the salad, squeeze out as much remaining moisture as possible with your hands.
Remove most of the stems and chop the parsley, being careful not to chop too finely.
Cut tomatoes in half and use a spoon to scoop out and discard the inside seeds and connective flesh. Using only the firm outside flesh with skin, chop into small pieces.
Peel and de-seed the cucumber and chop into small pieces.
Sliver the green onions and mint.
Combine the ingredients into a large bowl and gently stir to combine evenly.
Add half of the lime juice and olive oil and salt. Toss and add remaining lime juice, olive oil, and salt in increments, tasting in between until salad is to taste.
Refrigerate for 20-30 minutes for flavor to set and for the salad to chill.