Place the fine bulgur wheat in a small heatproof bowl and pour the boiling water over top. Cover tightly with a small plate or plastic wrap and soak for 20 minutes until tender.

Set the finely diced tomatoes in a mesh strainer placed over a bowl. Sprinkle with a tiny pinch of salt and let drain for 10 minutes to remove excess juice.

Wash the parsley and mint thoroughly, then dry completely using a salad spinner and clean paper towels. The leaves must be completely dry to the touch.

Using a very sharp chef's knife, finely chop the dry parsley and mint leaves into tiny, sesame-seed-sized pieces using smooth slicing motions.

In a large bowl, combine the chopped parsley, mint, drained diced tomatoes, sliced green onions, and softened bulgur wheat. Fluff gently with a fork.

In a small measuring cup, whisk the extra virgin olive oil, fresh lemon juice, kosher salt, black pepper, and optional allspice. Pour over the salad and toss gently to coat. Let sit for 10 minutes before serving.