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Sicilian Pistachio Bulgur Salad | Crunchy & Mediterranean
(0)
30 min
Quick
Knuspr-Küche
Ein sizilianischer Traum auf dem Salatteller: Zarter Bulgur verbindet sich mit süßen Kirschtomaten, sonnengetrockneten Tomaten, cremigem Mozzarella und pikantem Rucola. Gekrönt von frisch gerösteten Pistazien und einer sonnigen Zitronen-Vinaigrette – mediterraner Genuss pur!
Ingredients
Preparation method
Pour the hot vegetable broth over the bulgur in a bowl, cover, and let it swell for about 10–12 minutes until the liquid is completely absorbed. Then fluff with a fork and let it cool until lukewarm.
While the bulgur is swelling, gently toast the pistachios in a dry pan without oil over medium heat for 2–3 minutes until wonderfully fragrant. Then coarsely chop and set aside.
Wash the cherry tomatoes and cut them in half. Cut the sun-dried tomatoes into thin strips. Drain the mozzarella and tear or dice it into bite-sized pieces. Halve the black olives if desired. Wash the arugula and spin dry.
Chef's tip
Pistachio tip: Briefly toasting the pistachio kernels brings out the delicate essential oils and adds extra crunch to the salad.
Meal Prep: This salad is fantastic for preparing ahead for the office or a picnic. It is best to pack the arugula and basil separately and mix them in just before eating.
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