Place the bulgur in a medium bowl. Add enough very hot water to cover. Let soak, covered, for 30 minutes; drain. Repeat. Transfer to a large bowl.
In a small bowl, combine the vinegar and lemon juice; season with salt and pepper. Whisk in the EVOO. Toss the dressing with the bulgur. Add the parsley, watermelon, feta, cucumber, onion and dill; season with salt and pepper. Toss to combine.