Add two cups of water to a saucepan and bring to a light boil. Stir in bulgur wheat. Cover and allow to simmer on low for 15 to 20 minutes. Set aside and allow to cool completely.
Combine vinaigrette ingredients. Shake to blend.
Add prepared vegetables, feta and olives to a large bowl. Stir in 1 1/2 cups of cooked bulgur wheat. Dress lightly with vinaigrette and stir in fresh dill. Add salt and pepper if needed.
Refrigerate until serving.
Notes
You can use all of the cooked bulgur wheat if you choose. This dish can be made a day in advance.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.