Soak the burghul in cold water and let stand for 1/2 hr.
Dran the burghul and squeeze a hand full at a time until completely dry.
Place the dry burghul in a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt.
Toss thoroughly together with a fork.
Before servings, stir in the olive oil and mint and season to taste.
Serve in a salad bowl decorated with romaine lettuce leave.