1. Cover the bulgur wheat with boiling water in a large bowl. Stir and let it stand for about 20-25 minutes or until the bulgur is tender but still retains some bite. Drain well.
2. Transfer to a serving bowl and let it cool slightly. Add the tomatoes, cucumber, and scallions and toss until combined. Stir in the herbs.
3. Mix together the lemon juice and olive oil to make the dressing and put it over the salad. Mix well with a spoon, then season with salt and pepper to taste.
4. If serving with the provolone, heat a stovetop grill pan until hot. Place the provolone on the pan and cook for about 2-3 minutes, turning halfway. Serve the provolone on top of the tabbouleh.
5 mins to prepare, 0 mins to cook