Wash the parsley and completely dry it. Holding them by the stems, gather a handful of parsley leaves together in one hand. Roll the leaves tightly together and use a sharp paring knife to cut them into thin strips. Repeat this process until all the parsley is chopped.
Put the bulgur in a medium bowl and pour the water on top; soak until softened, about 10 minutes. Drain the bulgur in a fine mesh sieve, pressing with the back of a spoon to extract the excess water. Fluff the bulgur with a fork.
Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Gently combine the parsley, bulgur, mint, onion, tomato, and dressing in a large bowl.
Transfer to a serving bowl; if desired, serve the Tabbouleh with lettuce leaves to scoop up the salad.
