Coat the bulgur wheat in 50ml of the olive oil and pour over the boiling water. Cover the bowl tightly with clingfilm and let it stand for 10 minutes. Drain the bulgur wheat through a sieve, pressing on it to remove any excess water. Transfer to a large mixing bowl and toss with the pepper and cucumber.
Add the rest of the olive oil, lemon juice and chopped parsley and toss well again. Season to taste. Spoon into serving dishes and garnish with the tomato, parsley stalks and sprigs of mint.
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