Place bulghur wheat in a large bowl, add 1 T dried thyme or any other herb you have on hand. Fill the bowl with cool water so that the wheat is submerged by at least 2" of water. Cover and refrigerate overnight.
In the morning, drain the bulghur wheat, add crumbled feta cheese, diced Persian cucumbers and diced tomatoes. Add 1/4 C fresh, rough chopped parsley and 1/4 C fresh, rough chopped mint. Season with sea salt, freshly ground pepper, and juice from half a lemon. Toss with olive oil and serve cold.