Summer Bulghur Salad
2 cups cooked bulghur wheat
2 peaches, peeled and diced
10 basil leaves, chiffonade
2 T balsamic vinegar
salt and freshly ground pepper
Stir peaches and basil together. Drizzle balsamic vinegar over the top; add salt and pepper to taste. Toss with cooked bulghur.
Serve cold or at room temperature. Serves 4 as a side dish.
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