I am in Sun Valley, Idaho with my family right now. It is gorgeous! I have not been here in 12 years, but it is just as I remember it- charming.

It is also HOT. I am sympathizing with the rest of the country as us Seattleites get a little taste of what you have all been going through.

Because of the heat, (and my desperation at the fact that I have to be in a bathing suit all week) I am trying to make light salads for my family and friends.

And this is the greatest summer salad.

Not only is it packed to the brim with fresh garden vegetables and herbs, (literally I got the tomatoes, cucumbers and mint from the garden)so that it is really healthy, but also super flavorful.

And because there is no dairy at all, you can have this stuff out in the hot summer sun for long periods of time with no fear of your salad being anything but fresh and delicious.

I love this served with grilled meat or my favorite, served with a piece of fresh fish or prawns.

To make this sald, this is what you do:

Pour the dry bulgur wheat into a bowl, and cover with the boiling water.

Cover the bowl with a dishtowel and let sit for about an hour, until all liquid has been absorbed.

While the bulgur is cooking, prepare all of the vegetables and fresh herbs and add to a large bowl.

When the bulgur is cooked, fluff it with a fork.

Whisk together the lemon juice, olive oil and some salt and pepper in a small bowl.

Transfer it to the large bowl with all of the vegetables and herbs, and pour in the dressing.

Gently stir and season with Kosher salt and freshly ground black pepper.

Serve at room temperature or chilled and enjoy