Rinse the bulgur wheat thoroughly under cold running water using a fine-mesh sieve. Place in a medium bowl and pour 1 1/2 cups of room temperature water over it. Let soak for 15-20 minutes until the water is absorbed and the bulgur is tender.
Fluff the bulgur gently with a fork to separate the grains and create a light texture. Allow it to cool completely to room temperature, about 10-15 minutes.
While the bulgur is cooling, dice the cucumber and tomatoes into small, uniform pieces. For tomatoes, remove the seeds before dicing to prevent excess moisture. Finely chop the fresh parsley.
In a large mixing bowl, combine the cooled bulgur with the diced cucumber, tomatoes, and chopped parsley. If using any optional ingredients, add them now.
In a small bowl, whisk together the fresh lemon juice and extra-virgin olive oil until well combined. Season with salt and freshly ground black pepper to taste.
Pour the dressing over the bulgur and vegetable mixture. Using two large spoons or spatulas, gently fold everything together until all ingredients are evenly coated with the dressing.
Taste and adjust the seasonings as needed. For the best flavor development, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve the bulgur salad chilled or at room temperature. Just before serving, give it a quick toss and, if desired, sprinkle with toasted pine nuts.
