In a medium bowl, blend bulgur in with 1/2 teaspoon coarse salt and 2 cups bubbling water. Cover bowl, and let sit until bulgur is delicate (yet marginally chewy), around 30 minutes. Channel in a fine-network sifter, squeezing to eliminate fluid; return to bowl.
Add tomatoes, cucumber, parsley, lemon squeeze, and oil; season with salt and pepper, and throw to consolidate. Serve right away, or cover and refrigerate as long as 3 days (bring to room temperature prior to serving).