Summer Wheat Salad with Chimichurri Dressing
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 191, total fat 8 G., saturated fats 1 G., proteins 6 G., carbohydrates 27 G., fiber 5 G., cholesterol 0 mg, sodium 210 mg, sugar 3 G.
Calories 191, total fat 8 G., saturated fats 1 G., proteins 6 G., carbohydrates 27 G., fiber 5 G., cholesterol 0 mg, sodium 210 mg, sugar 3 G.
Chimichurri is an Argentine hot sauce made with fresh herbs, traditionally served with grilled meats. A zesty combination of parsley, cilantro, garlic, and hot peppers enlivens the nutty flavor of the wheat grains, while crisp cucumbers, sweet corn, and cherry tomatoes help make the salad juicy and light. You can substitute spelt, wild rice, or ptitim for the wheat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad with wheat
- 3/4 cup wheat, soaked overnight
- 1 ear of corn
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 medium red onion, thinly sliced
Chimichurri dressing
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 0.5 tsp chili flakes (or to taste)
- 0.5 tsp ground cumin
- 0.5 tsp sea salt
- 1 large clove of garlic, pressed through a garlic press
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Recipes with similar ingredients: wheat groats, corn, cherry tomatoes, cucumbers, wine vinegar, cilantro, garlic, sea salt flakes
Cooking the dish according to the recipe:
- Drain and rinse the wheat, then place it in a saucepan and cover with water to a height of 5 cm. Bring to a boil over high heat, then cover and reduce heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain thoroughly and set the wheat aside to cool. Store the grains in a medium bowl until ready to use.
- Steam the corn for 2 minutes, then let it cool. Cut the kernels off the cobs. Add the corn, tomatoes, cucumbers, and onions to the wheat grains.
- Refueling:
Place cilantro, parsley, oil, vinegar, chili flakes, cumin, salt, and garlic in a bowl and mix well. Drizzle the dressing over the salad, toss, and serve.
Author of the recipe - Amy Chaplin is a writer, vegetarian chef, and author of recipes for vegetarians.
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