Place fine bulgur in a medium-sized bowl. Pour boiling water over it, cover, and let sit for about 15 minutes until soft and fluffy.

Chop scallions, ripe plums, Fresno chile, mint, and parsley into bite-sized pieces, then combine them in a large mixing bowl.

In a small bowl, whisk together lemon juice and olive oil, seasoning with kosher salt and black pepper to taste.

Fluff the bulgur with a fork, ensuring it's fluffy and any excess water is drained.

Combine the fluffed bulgur with the chopped ingredients and pour in the dressing. Toss gently to mix.

Taste the salad and adjust seasoning as needed with more olive oil, salt, and pepper.

Transfer to a serving bowl, garnish with mint or parsley, and serve chilled or at room temperature.