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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1 1/2tablespoonspine nuts
1/2cupbulgur wheat
2ouncessun-dried tomatoes
1/2ouncebasil leaves
4ouncesMozzarella cheese
10wholecherry tomatoes
salt and pepper
For the dressing
2tablespoonsbalsamic vinegar
1 1/2tablespoonsextra virgin olive oil
1/4teaspoonDijon mustard
1/2clovegarlic
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.