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Colorful, tasty and satisfying: a light wheat salad

Beyond the health benefits of wheat, it is known to be satisfying in the long run, Idit Narkis Katz gives us a recipe for a refreshing and delicious wheat salad, which is fun to eat especially on a hot summer day

• recipe
• Wheat
• salad

Idit Narkis Katz in collaboration with Sugat

Wheat, one of the oldest grains, was used as a food source in the late Stone Age and is mentioned in the Bible. It is the second most common crop in the world after corn (and before rice) and can grow almost anywhere. It has dietary fiber and its glycemic value is considered low - which means after We will swear by it for a longer period of time.

Apart from the well-known use of wheat in khomin and long-cooked stews, it can be used as a fresher, healthier and more satisfying alternative in any salad (especially in pasta salads). Gives us a light and quick recipe for making a colorful, delicious and satisfying salad with cooked wheat.

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Wheat salad

Recipe By: Edith Narkis K, Sugat

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• 20 minutes of work

• 90 minutes total

• Easy to prepare

• vegetarian

• milky

• Salads

• Dinner

• kosher

Great wheat salad (Photo: Afik Gabay)

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Ingredients

• To wheat

  • Coriander
  • 2 boiling cups
  • Pinch of salt

• For a salad

  • 2 cups cherry tomatoes
  • A bundle of arugula
  • Kalamata olives (pitted)
  • Package of 5% goat feta cheese (about 60 grams)
  • Olive oil for seasoning
  • Red wine vinegar (to taste)
  • Salt (and as needed)

Preparation

How to make a wheat salad?

• 1 Prepare the wheat: Soak the wheat in a bowl with plenty of water for about 30 minutes.

• 2 After soaking, cook the wheat with 2 cups of boiling water in a medium saucepan with a pinch of salt. Bring to a boil, lower the heat and cook for about an hour until the wheat softens. If there is water left in the pot - strain the wheat. Cool the wheat well.

• 3 Prepare the salad: Cut the cherry tomatoes, coarsely chop the arugula and crumble the feta cheese. Mix in a bowl and add the wheat and olives.

• Season with olive oil and red wine vinegar to taste, and a little salt if necessary (the cheese is salty, so it already gives salt to the salad).

  Wheat salad (Photo: Afik Gabay)

More salad recipes

• Tripolitian wheat stew

• Calzone cheese and pesto

• Oatmeal and fruit (overnight oats)

• Meatless bolognese sauce

• Fish fillet in a herb crust

• Moroccan Bermondi stew

• Family sweet potato borax

• Cheesy Rice (Creamy Rice)

• Bermondi with herbs and almonds

• Greek salad (Huriatiki)

• Pad Thai

• A recipe for a surprise salad with beans, chickpeas, vegetables and croutons

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