In a large bowl cover 16 oz. bulgur wheat with water, let sit for 2-3 minutes then drain water.
Add to bulgur: 1/2 to 1 C. of olive oil, 3tsp salt, 2tsp pepper, 1 to 2 cups lemon juice. Let this set while chopping vegetables so the wheat will absorb the liquid.
Chop very fine: 5 fresh tomatoes, 2 cucumbers, 4 bunches green onions, 1-2 bunches parsley. Add chopped veggies to wheat mix. Stir very well.
Cover and refrigerate at least 6 hours before serving, stirring 2 to 3 times to distribute liquid.
I add garlic and a little extra lemon juice to mine. Also, you can add any other veggies you enjoy. Grilled tempeh or tofu are excellent additions as well.