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.