Tabbouleh with Strawberry Vinaigrette Dressing

Recipe

Tabbouleh with Strawberry Vinaigrette Dressing, Tabulè con Condimento Balsamico alla Fragola

Live Oil – single serve 15 ml

Fresh, easy, fast: this is Tabbouleh


A recipe you can use for your summer lunch: tabbouleh with Strawberry Balsamic Vinaigrette can be prepared in a very short time and it can be considered as a refreshing dish, useful against hot wheater. Besides, you can serve it in a finger food buffet, in a starter menu.

A dish from Lebanon

Tabbouleh is a very helping dish to fight coming heat. Summer is less than two months away, and the first issue you have to face is about freshening yourself. So when it’s lunch time, you will have to be ready about your two main worries: eating fresh, eating soon.
And guess what? Tabbouleh is the perfect synthesis of what you need: not only something fresh, but a really fast and easy to cook dish. It’s a particular salad that comes from Lebanon, but recently it became a classic dish all over the Middle-East. As you can eat it during lunchtime, tabbouleh is also usually served at the beginning of the meal, in the meze.
The main ingredient is bulgur, a rich in fibres cereal. You can get it from steamed wheat grains, first dried and then milled. Sometimes someone prefers to use cous-cous in the place of it.
Now we show you a recipe, characterized by our Strawberry Vinaigrette Dressing.

Ingredients for two people:

  • 150g of bulgur
  • 6 ripened cherry tomatoes
  • 1 small red onion
  • Fresh peppermint leafs
  • Fresh parsley leafs
  • 1 glass of white wine
  • 2 tablespoons of Extra virgin olive oil
  • Salt & pepper for seasoning
  • 1 bottle of “Live Oil” Strawberry Vinaigrette Dressing (15 ml)

Preparation

First wash bulgur under cold running water, then put it into a casserole with boiling water. Now you have to switch off the flame and let it cook for 10 minutes. After you did it, remove and strain bulgur.
Once you’re sure you removed all dripping water, place the bulgur in a bowl and add a table spoon of extra virgin olive oil, chopped parsley and mint leafs. Place all that in the fridge for about 10 minutes.
Meanwhile, cut cherry tomatoes into halves and red onions in julienne strips. Mix them in a non-stick pan, add a table spoon of olive oil and sautee for 10 minutes, low flame. Once you did that, season with a pinch of salt and pepper, then add it to the bulgur you prepared at the beginning.

Serve into serving ceramic plates, garnish with “Live Oil” Strawberry Vinaigrette Dressing.

Enjoy your meal!

Group SOI Strawberry Balsamic Vinaigrette - Live Oil

Our Strawberry Vinaigrette Dressing is a part of our Smart selection. There are a lot of choices you can make to dress every type of meal: meat or fish salad, fresh and aged cheese and so many things too. Capacity is 15 ml and the balsamic natural dressings choices we talked about include: cranberry, fig, cherry, peach, raspberry, mango, papaya, passion fruit and red apple.
If you decide to use it, you choose a quality dressing able to flavor all your dishes differently.

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