We still have peaches filling the produce section of our grocery store with juicy, sweet smelling nectar.  I found this summer that I am definitely a peach person.  They just translate so well with other foods.  I love them with desserts and savory dishes, herbs, wines, fish, pork, chicken, vegetables, grilled, poached, raw, sautéed, flambéed.   It’s hard for a peach not to make anything better.

Quick and easy, fresh and tasty.  All words that matter when we think about school kicking back in.   With peaches still hanging on to the season, I saw this salad and knew it would make a perfect cookout side, a last day of summer picnic lunch, or even an on the go salad.

Thanks to Cooking Light–

Ingredients

• 2 cups water
• 1 cup uncooked bulgur
• 2 tablespoons champagne vinegar
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons brown sugar
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 cup diced fresh peaches
• ½ cup chopped hazelnuts, toasted
• ¼ cup small fresh mint leaves

Preparation

In a small sauce pot bring 2 cups water and bulgur to a boil. Place cover on the pot, reduce heat to medium, and cook about 10-12 minutes until tender.

While bulgur is cooking combine vinegar, oil, sugar, salt and pepper in a large bowl.

Drain the bulgur from the sauce pot and give a quick rinse of cold water.  Add warm bulgur to the vinegar and oil mix and toss.  Allow to cool to room temperature and add the peaches and mint to the salad.  Refrigerate until ready to serve.

Serves 4-6

Hold on tight to these last moments of summer; enjoy the longer days, the warm evening sunsets, and the family time.  Also- hold on to the peaches, as the perfect fruit will be gone soon.