Cold Hulled Wheat Salad

1. 1

   Cook the hulled wheat for approximately 45 minutes in a stockpot with 2 liters of water.

2. 2

   When the hulled wheat is done, drain it, rinse it well under running water, and let it cool in a large bowl.

3. 3

   In a small bowl, prepare the dressing with the extra virgin olive oil, lemon juice, and salt.

4. 4

   Chop a handful of capers and the anchovy fillets coarsely, cut the tomatoes into quarters, cut the mozzarella into small pieces, and slice the celery thinly.

5. 5

   Place all these ingredients in the bowl with the hulled wheat and add a handful of black olives.

6. 6

   Season the salad with the dressing; add a few leaves of basil.

7. 7

   Refrigerate the salad for a few hours then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.