Bulgur Wheat Caprese Salad
This Bulgur Wheat Caprese Salad offers a mouthfeel that adds to your overall appreciation of the dish. I like to believe that texture is an additional 'flavor', that the consistency of our food influences our taste perception.
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Servings: 2 people
Ingredients
- 1 1/2 tablespoons pine nuts
- 1/2 cup bulgur wheat
- 2 ounces sun-dried tomatoes
- 1/2 ounce basil leaves
- 4 ounces Mozzarella cheese
- 10 whole cherry tomatoes
- salt and pepper
For the dressing
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon Dijon mustard
- 1/2 clove garlic
- salt and pepper
Instructions
- Cook the bulgur wheat in water according to the direction and bring it to a boil, then allow it to summer for approx. 20-30 minutes (unless otherwise indicate on the packaging). Set aside and allow to cool.
- Roast the pine nuts in a skillet or oven until brown and fragrant.
- Drain the sun-dried tomatoes, pat them dry on a paper towel and cut them in pieces.
- Julienne the basil leaves or tear them apart.
- Cut the mozzarella in small pieces.
- Half the cherry tomatoes.
- Mix all ingredients for the dressing well, add salt and pepper to taste.
- Toss cooled bulgur wheat, pine nut, sun-dried tomatoes, cherry tomatoes, basil in a bowl. Add the dressing and add salt and pepper to taste.
Nutrition
Calories: 538kcal | Carbohydrates: 51g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Sodium: 452mg | Fiber: 10g | Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
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