|Toss the tomatoes and 1/4 teaspoon of salt in a large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.|
|Rinse the bulgur in fine-mesh strainer under cold running water. Drain well and transfer to medium bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from the draining tomatoes. Let stand until grains are beginning to soften, 30-40 minutes. Reserve any remaining tomato water.|
|Whisk remaining 2 tablespoons of lemon juice, oil, cayenne, and salt together into the large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with salt and pepper to taste, and serve immediately.|
source: Cook's Illustrated
With the tomato cores and leftover tomato water, I make myself a small summer mary with gin, some lemon, and maybe worcestershire sauce. The gin seems to be a better match than vodka for the tomato water since its flavor is more delicate and floral.