Add the bulgur wheat grains to a small bowl and cover with water by a couple of inches. Allow it to soak for about 20 minutes or so then strain it through a fine mesh strainer.
Meanwhile chop the parsley, tomatoes and scallions. Add the bulgur to a large salad bowl together with the rest of the ingredients. Season to taste with sea salt and black pepper. Toss to coat and mix well.
Cover and refrigerate for two hours before serving.