Rinse the 2 bunches of parsley and the 1/4 cup fresh mint leaves under cold water; shake or pat dry. Remove thick parsley stems and all mint stems, then very finely chop the parsley and mint. Finely chop the 1/4 cup green onions, the 6 Roma tomatoes, and the seedless English cucumber.

Place 1 cup extra fine bulgur wheat and the 2 tablespoons olive oil in a heatproof bowl. Pour the 2 cups very hot/boiling water over the bulgur, stir once, cover tightly with plastic wrap, and let stand 15–20 minutes until the bulgur is softened.

Drain the soaked bulgur in a fine-mesh sieve, pressing gently with the back of a spoon to remove excess liquid. Transfer the drained bulgur to a large mixing bowl.

Add the chopped parsley, chopped mint, chopped tomatoes, chopped cucumber, and chopped green onions to the bulgur. Add the 4 tablespoons lemon juice, the 4 extra virgin olive oil, and salt to taste.

Toss everything gently but thoroughly to combine. Cover and refrigerate for about 30 minutes to allow the flavors to meld.

Stir again before serving and adjust salt or lemon juice if desired.