A topping of red and gold tomatoes makes for a beautiful version of this parsley-flecked whole-grain salad.
Place bulgur and water in a medium bowl, and stir. Cover, and let stand for 30 minutes. Drain, pressing lightly to remove excess water.
Return bulgur to bowl. Stir in parsley, mint, scallions, onion, cucumber, lemon juice, and 3 tablespoons oil. Season with pepper and 3/4 teaspoon salt.
Combine shallot, mustard, vinegar , and 1/2 teaspoon salt in a bowl. Pour in remaining 2/3 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Arrange lettuce on a large platter, and pile tabbouleh on top. Toss tomatoes with 1/4 cup dressing, and arrange on top of tabbouleh. Drizzle another 1/4 cup dressing over tomatoes, and season with pepper. Serve with remaining dressing on the side.
This salad hardly requires any time to throw together. While the bulgur is softening, the other ingredients can be prepped.