Place bulgar in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.

To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.

Fluff bulgar up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine. Add additional olive oil, kosher salt and black pepper to taste (I like a moist tabbouleh, so I drizzled in a bit more olive oil at this point).