Bring 1 1/2 cups water to boiling in a medium saucepan; remove from heat. Stir in bulgur and salt. Cover and let stand for 1/2 hour. Drain thoroughly, pressing bulgur to remove excess water. Rinse and drain the bulgur. Meanwhile, combine lentils and 2 cups water in a medium saucepan. Bring to boiling; cook 20 minutes or till tender. Drain; rinse with cold water. Drain again. For dressing combine oil, vinegar, sugar , lemon juice, mustard and oregano in a screw-top jar. Cover, shake well. Combine bulgur, lentils, tomato, cucumber, onion, and olives in a large bowl. Shake dressing well; pour over bulgur mixture. Toss to coat bulgur mixture well. Cover and chill at least 4 hours or overnight. Before serving, stir in cheese.