Cook bulgur according to package directions and set aside to cool.
In a large serving bowl, whisk together the dressing ingredients. Add tomatoes, cucumber, herbs and green onion with cooled bulgur. Stir gently to combine. Season with salt and pepper to taste. Garnish with feta cheese, if using, and mint sprigs or lemon slices. Serve at room temperature.
This salad is best served the day it is made. While it still tastes great after the first day, the texture of the tomatoes becomes a little mushy. If making a day ahead leave out the tomatoes and add them just before serving. Replace the bulgur with Quinoa for a little twist.