Cook Bulgur: Bring bulgur and water to a boil in a small pot, then cover and simmer for 15 to 20 minutes, or until tender. (Alternatively, use the soaking method - 1 hour.) Allow bulgur to cool slightly.
Prep Veggies: Meanwhile, stir together cucumber, tomato, and ½ tsp salt. Place in a colander and set over a bowl to allow excess moisture to drain out. Let drain for 10 minutes (or until the rest of the recipes is ready).
Chop: Remove the thick stems from the parsley and mint, then finely chop (either by hand or with a food processor). Slice the green onion.
Dressing: Whisk together olive oil, lemon juice, garlic, and remaining ½ tsp of salt.
Assemble: In a large bowl, toss together cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing.
Make it gluten-free by using the same amount of cooked quinoa instead of bulgur.
Couscous also works well as a bulgur substitute (though couscous does contain gluten).