Quick Summer Salad Made from Cooking Wheat
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 bags Ebly (cooking )
- Salt water
- 2 scoops mozzarella
- 1 bowl rocket
- 500 g cherry tomato (s)
- Balsamic
- olive oil
- 1 tablespoon honey
- possibly basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the wheat in salted water according to the instructions on the packet and then place in a bowl. Let cool slightly.
- In the meantime, wash and roughly cut the rocket. Dice the mozzarella and quarter the cherry tomatoes. Put everything in the bowl with the wheat. If you have basil, you can also pluck some of it into it.
- Make a dressing from vinegar, oil, honey and pepper and salt, pour over the salad ingredients and stir. Season well, because the cooking wheat still takes away some of the taste.
- The salad can be served immediately. It goes very well as an accompaniment to grilling.
- For the dressing, I deliberately did not specify any quantities, as it is a matter of taste. One likes it more sour than the other, etc. For me personally it tastes best a little sweet with more honey and relatively little vinegar.
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