Parsley salad

Fresh parsley salad with wheat – an explosion of flavors and textures

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 2

Choosing salads as appetizers or side dishes is an old tradition that blends simple ingredients into a harmony of tastes. This parsley salad with wheat is not only a healthy option but also a delicious choice, full of vitamins and minerals, perfect for warm days or as an accompaniment to any meal.

Ingredients:
- 6 bunches of fresh parsley
- 3 large tomatoes
- 2-3 tablespoons of wheat
- 3-4 cloves of garlic
- 3 teaspoons of white wine vinegar
- 3 teaspoons of corn germ oil (or olive oil for a more intense flavor)
- Ground black pepper, to taste

This recipe is a combination of the freshness of parsley and the pleasant texture of wheat, bringing together flavors that complement each other.

Step-by-step preparation:

1. Cooking the wheat: Start by rinsing the wheat well under cold running water, ensuring it is free of impurities. Place it in a pot with enough water and let it boil over medium heat for about 30 minutes, or until it becomes soft but not sticky. This step is essential for achieving a pleasant texture in the salad.

2. Preparing the vegetables: While the wheat is cooking, prepare the vegetables. Finely chop the parsley, making sure to reserve a few nice leaves for decoration. Cut the tomatoes into small cubes, discarding the seeds to avoid excess moisture. Finely chop the garlic; you can use a food processor to achieve a smooth paste that will add intensity to the salad.

3. Mixing the ingredients: Once the wheat is cooked, let it drain well on a towel or in a sieve to remove excess water. Then, lightly mash it with a fork or a potato masher until you achieve a porridge-like texture, but not too fine. In a large bowl, combine the wheat with the parsley, tomatoes, and garlic. Add the oil, vinegar, and pepper, mixing well to ensure an even distribution of flavors.

4. Serving: For an appetizing appearance, arrange the salad on green lettuce leaves, and for decoration, use a few halved cherry tomatoes and some whole parsley leaves. This will add a splash of color and make the salad look truly special.

5. Enjoying: Served immediately, this fresh parsley salad with wheat is a real treat! You can serve it as is or use it as a side dish for chicken or fish dishes. It is also an excellent choice for vegans or vegetarians.

Practical tips:
- Choosing parsley: Opt for fresh parsley with green, crisp leaves. Avoid those with yellow spots or wilted appearance.
- Quinoa option: If you want to try a gluten-free version, you can replace the wheat with quinoa. It has an excellent nutritional profile and cooks quickly.
- Seasonal additions: You can experiment with other seasonal vegetables, such as cucumbers, peppers, or olives to diversify the salad's flavor.
- Calories and nutritional benefits: This salad is low in calories, having about 200 calories per serving, and is rich in vitamins A, C, and K, as well as minerals like iron and calcium, thanks to the parsley.

Frequently asked questions:
- Can I use whole wheat? Yes, whole wheat will add a richer flavor and a more interesting texture to the salad.
- How can I store the salad? It is best consumed immediately, but if you want to store it, make sure to keep it in the refrigerator in an airtight container, but not for more than 24 hours.
- What drinks pair well with this salad? A fresh lemonade or a cold mint tea are excellent choices to complement the meal.

I hope this recipe becomes a favorite of yours! By preparing this parsley salad with wheat, you not only enjoy a healthy meal but also bring a touch of joy to every bite. Enjoy your meal!