Bring water to a boil in a medium pot. Add bulgur wheat and remove from heat. Cover and allow to sit 25-30 minutes, until liquid is absorbed. Stir in garlic and allow to cool.
In a small bowl, whisk together mint, parsley, olive oil, lemon zest, lemon juice, red wine vinegar, salt and pepper.
Divide equal amounts of strawberries, cucumber, raisins, red onion, green onions and cooled bulgur wheat into four individual bowls, creating appetizing sections of each item.
Top with olive oil dressing and crumbled feta.