Italian Caprese Bulgur Salad | Summer Lunch
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30 min
Quick
Sezamo
O salată italiană generoasă și plină de prospețime, care combină bulgurul hrănitor cu dulceața roșiilor cherry, cremozitatea mozzarellei proaspete și parfumul inconfundabil al busuiocului. O reinterpretare modernă a clasicului Caprese, perfectă pentru un prânz de vară complet și revitalizant.
Preparation method
Preparing the bulgur
Place the bulgur in a heatproof bowl and pour 400 ml of lightly salted boiling water over it (using half of the sea salt). Cover the bowl with a plate or cling film and leave it to soak for 15 minutes, until it absorbs all the liquid and becomes tender.
Fluff the soaked bulgur with a fork, drizzle with 1 tablespoon of extra virgin olive oil, and allow to cool to room temperature.
Preparing the fresh ingredients
Wash the baby plum cherry tomatoes and cut them into halves or quarters. Drain the fresh mozzarella from the brine and tear or cut it into bite-sized pieces.
Chef's tip
For an extra touch of Tuscan flavor, you can add a handful of Kalamata olives or a tablespoon of pine nuts lightly toasted in a dry pan.
The salad is also ideal for meal prep or lunch boxes: keep it in the refrigerator in an airtight container for up to 2 days.
Ingredients
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45 min
Under an hour
