Rinse the bulgur wheat in a sieve and place in a bowl, covered with cool water. Let stand until tender, about 30 minutes, or longer if needed. Drain excess liquid.

Hollow out the tomatoes to make room for the salad, reserving 2 tablespoons of the pulp separately. In a large mixing bowl, combine the drained bulgur wheat, olive oil, onions, apples, chopped tomato innards, and all the remaining ingredients (except greens); blend well. Adjust the seasonings, adding lemon juice to taste. Refrigerate overnight and check seasonings before you fill the tomatoes. Serve on greens.