Pour 1 cup boiling water over bulgur wheat and cover. Let it rest until all of the water is absorbed, which should only take about 10 minutes or so; fluff with a fork and cool in the fridge.
When wheat has cooled, whisk together olive oil and vinegar. Combine all non-dressing ingredients in a large dish and when ready to serve, gently fold it all together with the dressing. Season to taste with salt and freshly ground pepper.
Serves 10-12 as a side dish.