RCI-RC.006.0052.001
Cracked Wheat Salad
Salad with beans
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pour boiling water over the cracked wheat in a bowl until just covered, then cover the bowl tightly and let steep for 10 minutes until the wheat is softened and has absorbed the liquid.
10 minutes
2
While the wheat steeps, peel and seed the ripe tomatoes, then chop them finely and set aside.
3 minutes
3
Finely chop the scallions, grate the small onion, chop the fresh mint leaves and parsley, and set all vegetables aside.
4
Fluff the cooled cracked wheat with a fork, breaking up any clumps, then transfer to a large mixing bowl.
5
Add the grated onion, chopped scallions, tomatoes, mint, and parsley to the wheat and toss gently to combine.
6
Whisk together the fresh lemon juice and olive oil in a small bowl until emulsified, then season with salt and freshly ground black pepper to taste.
7
Pour the lemon-oil dressing over the wheat mixture and toss well until everything is evenly coated and moist.
8
Scatter the black olives over the salad and gently fold them in, then taste and adjust seasoning if needed before serving at room temperature.