Dressing: – 4 tbsp olive oil – 3 tbsp white wine balsamic vinegar – 1 tbsp lemon juice – 1 tsp salt – 1 tsp agave syrup / sugar – black pepper
1. Prepare the bulgur: boil some water and pour it over the bulgur in a heat-proof bowl. The amount of water doesn't really matter as long as there's at least 1 cm covering the bulgur. Cover with a lid and let it sit for 10 minutes.
2. Prepare the vegetables: slice the tomatoes in half or quarters and set aside. Slice the mozzarella cheese into cubes. Finely chop the parsley and basil.
3. Prepare the dressing: mix all of the ingredients in a small bowl or do it directly on the salad.
4. Assemble: drain the bulgur in case there is any water left. I usually let it cool down a little by spreading the bulgur in a large salad bowl before adding all the remaining ingredients. Mix everything well and enjoy.¹ 🍅
Notes: 📝 ¹ This salad is best fresh. If you want to prepare it the day before, you should chop the tomatoes and mozzarella the same eating day. Mozzarella dries out and gains a weird mealy texture when it's not in its juices and and tomatoes lose their flavour in the fridge.
Hey @nomantepotante, i would love to chat with you and understand your biz a bit. Is there a way to contact you? (No intention to sell anything. Just want to understand the biz of my ideal clients) Thanks!
4 Comments
Serves 3-4
Ingredients: 🌱
– 200g Bulgur (or couscous)
– 500g cherry tomatoes
– 2x125g Mozzarella
– 2 bunches of parsley (~20 stalks)
– 10 basil leaves
Dressing:
– 4 tbsp olive oil
– 3 tbsp white wine balsamic vinegar
– 1 tbsp lemon juice
– 1 tsp salt
– 1 tsp agave syrup / sugar
– black pepper
1. Prepare the bulgur: boil some water and pour it over the bulgur in a heat-proof bowl. The amount of water doesn't really matter as long as there's at least 1 cm covering the bulgur. Cover with a lid and let it sit for 10 minutes.
2. Prepare the vegetables: slice the tomatoes in half or quarters and set aside. Slice the mozzarella cheese into cubes. Finely chop the parsley and basil.
3. Prepare the dressing: mix all of the ingredients in a small bowl or do it directly on the salad.
4. Assemble: drain the bulgur in case there is any water left. I usually let it cool down a little by spreading the bulgur in a large salad bowl before adding all the remaining ingredients. Mix everything well and enjoy.¹ 🍅
Notes: 📝
¹ This salad is best fresh. If you want to prepare it the day before, you should chop the tomatoes and mozzarella the same eating day. Mozzarella dries out and gains a weird mealy texture when it's not in its juices and and tomatoes lose their flavour in the fridge.
Great!
Hey @nomantepotante, i would love to chat with you and understand your biz a bit. Is there a way to contact you? (No intention to sell anything. Just want to understand the biz of my ideal clients) Thanks!
This recipe is really good, i've made it multiple times! I made it with Feta cheese once since I didn't have Mozzarella and it tasted even better!