Italian bulgur salad with mozzarella | Summer lunch
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30 min
Quick
Sezamo
O salată mediteraneană generoasă și plină de culoare, inspirată din bucătăria toscană. Bulgurul hrănitor se îmbină perfect cu roșiile cherry dulci, mozzarella cremoasă, măslinele aromate și busuiocul proaspăt, desăvârșite de un dressing lejer cu ulei de măsline și lămâie. Ideală pentru un prânz de vară complet și revitalizant.
Ingredients
Preparation method
Preparing the bulgur
Rinse the bulgur under cold running water, then place it in a saucepan with 400 ml of water and a pinch of sea salt. Simmer on low heat for 10-12 minutes until it absorbs the liquid and becomes tender, yet retains a pleasant al dente texture. Turn off the heat, fluff with a fork, and let it cool completely.
Preparing the fresh ingredients
Wash the plum cherry tomatoes and cut them in half. Drain the fresh mozzarella well and cut into cubes or tear into bite-sized pieces. Slice the black olives into rings, and gently tear the fresh basil leaves by hand to release all their aroma.
Assembly and serving
In a large bowl, prepare a simple dressing by emulsifying the extra virgin olive oil with freshly squeezed lemon juice, a pinch of sea salt, and ground black pepper. Add the cooled bulgur, cherry tomatoes, olives, and mozzarella, tossing gently to distribute the flavors evenly.
Chef's tip
For an extra touch of Mediterranean flavor, you can also add a bit of finely grated untreated lemon zest to the dressing.
If you are preparing the salad to go, keep the arugula separate and add it just before serving.
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