1. Toss tomatoes and 1/4 teaspoon salt in large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.

2. Rinse bulgur in fine-mesh strainer under cold running water. Drain well and transfer to second bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes. Let stand until grains are beginning to soften, 30 to 40 minutes.

3. Whisk remaining 2 tablespoons lemon juice, oil, cinnamon, allspice, cayenne, and 1/4 teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and refrigerate until flavors have blended and bulgur is tender, at least 1 hour or up to 4 hours. Toss to recombine, season with salt and pepper to taste, and serve.

Serves 4