Place Bulgur Wheat (1 cup) in a large bowl. Cover with cold water. Let stand for one hour. Drain in a fine-mesh sieve or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
Meanwhile, finely dice the Red Onion (1). Mince the white and light green portion of the Scallion (5). Mince the Fresh Chives (1 bunch). Small dice the English Cucumber (1). Halve or quarter the Cherry Tomato (1 cup) depending on their size. Mince the Fresh Parsley (1 bunch). Mince the Fresh Mint (1/4 cup).
Spread the bulgur out into a large bowl. Season evenly with Salt (to taste) (I used 1 tsp) and Freshly Ground Black Pepper (to taste). Add all of the chopped vegetables and minced herbs. Pour in the Olive Oil (1/4 cup) and juice from the Lemon (2). Toss well. Taste and adjust seasoning as necessary.