1 Cover the bulgur with 1 L (approximately 1 quart) of boiling, salted water. Let soak for 30 minutes.
2 Score the tomatoes crosswise, then pour boiling water over them. Peel and halve the tomatoes. Remove the core and finely dice.
3 Rinse, trim, and thinly slice the scallions.
4 Mix the bulgur with the tomatoes, and scallions. Mix in the basil and toss until thoroughly combined.
5 Mix the lemon juice and oil, then season to taste with salt and pepper. Add to the salad, mix well, and adjust the seasoning if necessary.
6 Garnish with lemon zest, and serve.