Updated 06.23.25
The bulgur wheat cooks in water and cools completely before the other ingredients go in. Sun-dried tomatoes bring a concentrated, jammy intensity alongside the fresh cherry tomatoes. Pine nuts, toasted until golden, add crunch. Mozzarella cut into pieces and fresh basil leaves complete the caprese element, and a dressing of balsamic vinegar, olive oil, Dijon, and garlic ties the grain and the classic combination together.
Bulgur wheat is one of the most underused grains in home cooking, and this salad is a persuasive argument for changing that. It absorbs the dressing well, it works at room temperature or cold, and it makes two generous bowls without any calculation needed.
What makes this recipe work so well for two is that it fills the gap between side dish and full meal. Grains are a great way to add texture, almost like adding a flavor to the dish. This salad is made with bulgur wheat, often used in a tabbouleh salad, but there is no reason why it cannot be used to making a salad with ingredients from another country on the Mediterranean Sea; Italy.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Bulgur wheat
- Pine nuts
- Sun-dried tomatoes
- Basil leaves
- Mozzarella cheese
- Cherry tomatoes
- Dressing
How to Make Bulgur Wheat Caprese Salad
Step 1 – 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.
Step 2 – Roast the pine nuts in a skillet or oven until brown and fragrant.
Check out this post to learn how and how long to toast nuts and seeds.
- Step 3 – Drain the sun-dried tomatoes, pat them dry on a paper towel and cut them in pieces.
- Step 4 – Julienne the basil leaves or tear them apart. Cut the mozzarella in small pieces and halve the cherry tomatoes.
- Step 5 – Mix all ingredients for the dressing well, add salt and pepper to taste.
- Step 6 – 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.
If you prefer another grain, like couscous, wheat berries (not really another grain), quinoa, farro or rice, you can simply substitute.
Other Caprese Recipes to Try
Bulgur Wheat Caprese Salad
Pin Recipe FacebookIngredients
- 1 1/2 tablespoons pine nuts
- 1/2 cup bulgur wheat
- 1 ounce sun-dried tomatoes
- 1/2 ounce basil leaves
- 4 ounces Mozzarella cheese
- 3.5 ounces 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 directions on the packaging 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 and halve 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
Nutrition information is automatically calculated, so should only be used as an approximation.