Mediterranean wheat salad

The wheat salad we suggest today is a fresh, light and healthy option which will help you cope with the hot summer days. A filling lunch which puts you in a good mood, it contains loads of ripe, red tomatoes, crispy cucumbers and all the aroma of the finest summer herbs. Do try it: serve either as a meal in itself or as a side dish to a main course of veal cutlet or a plate of cold cuts. You choose!


30 minutes Total time
10 minutes Active time
Serves 3 persons
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Cook the wheat. Wash and cut the tomatoes into segments; cut the cucumber into chunks; add the olives and capers, the coarsely chopped and washed herbs, the whole rocket leaves, and finally the warm wheat; then finish with a plentiful dressing of olive oil, lemon juice and salt. Serve warm or cold.

Always keep some wheat, spelt, and barley in your store cupboard because they are so useful for all sorts of salads you might dream up.
The wheat takes about an hour and a half to cook in boiling water, but you can also buy it par-boiled in which case it only takes 8 minutes.

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