Cover bulgur with boiling water and let soak for about 20 minutes, until soft, then drain. Transfer bulgur in a bowl. Stir in olive oil and lemon juice and season with salt and pepper. Let sit for 30 minutes.
Rinse and chop scallions. Rinse bell peppers, halve, remove seeds and ribs, and cut into cubes. Blanch tomatoes for a few seconds, peel, quarter, core and cut into wedges. Peel the cucumber, halve lengthwise, scrape out the seeds and finely dice.
Stir together bulgur, parsley, chopped mint, scallion, tomato, cucumber, and bell peppers. Season to taste. Arrange on a lettuce leaf, sprinkle with olives and serve garnished with tomatoes, feta cheese and mint.