Add 2 cups water to a medium saucepot. Season with salt and drizzle in some olive oil, then stir in the bulgur. Bring a boil over high heat, then cover, lower to a simmer and cook until the grains are tender, about 1 hour. Allow bulgur to come to room temperature.
Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.
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Put the bulgur wheat in a pan and pour 400ml boiling water on top. Place over a medium heat and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes until all the water is absorbed. Set aside with the lid off to cool.
Meanwhile, mix the cucumber, tomato, olives, onion, feta, oregano, and lemon zest and juice in a bowl.
Stir the cooled bulgur wheat into the salad with the herbs, and dress with the oil and balsamic vinegar.
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