In a large bowl, add the bulgur, one and a half cup of boiling water, two tablespoons extra virgin olive oil, and 1/2 teaspoon of salt. Let soak for one hour uncovered.
After one hour, drain any remaining water in the bulgur. Gently stir and fluff up the bulgur with a fork. Add the chopped onions, parsley, mint, tomatoes, cucumbers. Stir to combine.
In a small bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and 1/2 teaspoon salt. Pour over salad and mix well. Cover and refrigerate for for at least two hours before serving.