Add bulgur and water to a small saucepan. Bring to a simmer over medium/low heat with the lid on. Simmer for fifteen minutes. After fifteen minutes, fluff with a fork, spread bulgur out on a large baking sheet or large platter in one even layer, and then place in the fridge to cool completely.

When the bulgur is cooled, add to a large mixing bowl along with cucumber, tomatoes, red onion, kalamata olives, pine nuts, feta, and herbs. Mix well.

In a small bowl whisk together lemon zest, lemon juice, red wine vinegar, olive oil, salt, and pepper.

Pour vinaigrette over salad, toss together. Add more salt and pepper if you feel it needs it. Transfer salad to a serving platter or bowl, top with pepperoncini.

Salad lasts in the refrigerator in an air-tight container for three days. Serve just below room temperature so the vinaigrette loosens up.