- Place bulgur in medium bowl.
- Bring water with ¼ teaspoon salt to boil in small sauce pot.
- Pour water over bulgur and cover with kitchen towel. Let sit for 10 minutes then drain off any excess liquid.
- Refrigerate bloomed bulgur until chilled.
- Mix bulgur with all other ingredients, toss in vinaigrette, and season with remaining salt.
- Combine all ingredients in bowl and whisk together.