Caprese Bulgur Wheat Salad with Roasted Butternut, Basil & Yoghurt Dressing

Name: Caprese Bulgur Wheat Salad with Roasted Butternut, Basil & Yoghurt Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings (base household)
Cuisine: Italian
Ingredients: 75g bulgur wheat, dried; 60g roasted cherry tomatoes from Dinner 1; 80g roasted butternut squash from Dinner 2, or freshly roasted; 50g mozzarella; ½ cucumber, diced; 50g fresh tomatoes, diced; 4g fresh basil leaves; 45g plain full-fat yoghurt or Greek yoghurt; ¼ lemon, juiced; 1 tsp olive or rapeseed oil; ¼ garlic clove, optional; ¼ tsp Italian herbs or dried oregano

Caprese Bulgur Wheat Salad with Roasted Butternut, Basil & Yoghurt Dressing — 30 mins family dinner · Light vegetarian summer dinners with Italian/Mediterran…

Caprese Bulgur Wheat Salad with Roasted Butternut, Basil & Yoghurt Dressing — finished dish

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Ingredients

75g bulgur wheat, dried
60g roasted cherry tomatoes from Dinner 1
80g roasted butternut squash from Dinner 2, or freshly roasted
50g mozzarella
½ cucumber, diced
50g fresh tomatoes, diced
4g fresh basil leaves
45g plain full-fat yoghurt or Greek yoghurt
¼ lemon, juiced
1 tsp olive or rapeseed oil
¼ garlic clove, optional
¼ tsp Italian herbs or dried oregano

Method

Cook bulgur wheat according to packet instructions, usually by covering with boiling water and resting for 10–15 minutes until tender. Fluff with a fork.
If not using leftover butternut, roast small cubes at 200°C / 180°C fan for 25–30 minutes until soft.
Mix yoghurt, lemon juice, oil, herbs and a tiny amount of garlic to make a dressing. Keep it salt-free.
Remove baby and toddler portions of soft bulgur, roasted tomato and butternut before adding adult seasoning. Mash or chop as needed.
Mix bulgur with roasted tomatoes, roasted butternut, fresh tomatoes, cucumber, mozzarella and basil.
Stir through yoghurt dressing or serve it on the side.
Adults can add balsamic, black pepper, chilli or extra basil at the table.

Storage and reheating

Cool cooked tomatoes, roasted butternut and bulgur within 2 hours. Refrigerate leftovers for up to 48 hours. Keep salad leaves, cucumber, basil and bread separate from wet dressings until serving where possible. Reheat roasted veg until steaming hot if serving warm. Do not reheat yoghurt-dressed salads; serve chilled or room temperature after safe refrigeration. Freeze roasted butternut or tomato sauce components only; assembled salads and flatbread pizzas are best fresh. For babies and toddlers, keep portions separate before adding salt, chilli flakes, balsamic glaze, hard croutons, raw onion, large amounts of mozzarella, adult dressings or strong black pepper.

Safety and substitutions

Bulgur contains wheat/gluten. Mozzarella adds salt, so keep baby portions modest. Cucumber should be peeled and diced very small or skipped for babies. Roasted tomatoes can be hot inside, so cool well before serving. Store bulgur salad in the fridge and eat within 24–48 hours.

Why this recipe works

30 mins family dinner · Light vegetarian summer dinners with Italian/Mediterranean flavours. set · Uses leftovers. Part of a three-meal shopping base with household scaling.

Part of a three-meal set

Vegetarian Margherita Summer Set — Quick margherita flatbread pizzas, a roasted butternut panzanella-style salad, and a bulgur wheat caprese salad using shared tomato, mozzarella, basil, yoghurt and roasted veg.

Updated 2026-07-20