In a small bowl, cover and soak the bulgur with cold water for 15 minutes until it becomes doubles in size. Drain any excess water by squeezing it out.
In a small bowl, prepare the vinaigrette and whisk together the lemon juice, olive oil, salt and pepper.
In a large bowl, combine the soaked bulgur, parsley, tomato, green onion, coriander and mint. Pour the vinaigrette over the salad and stir to combine.