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Emmer rice salad with tomato and cucumber salsa

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Ingredients for 4 servings:

  • 160 g wheat (emmer rice) or spelt rice or bulgur
  • 100 g arugula
  • 50 g sheep’s cheese
  • 4 tomatoes
  • 1 onion(s), red
  • ½ cucumber(s)
  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar, dark
  • 3 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

not everyday

Prepare the emmer rice according to the package instructions. Meanwhile, wash the tomatoes, onion, and cucumber and dice them into small cubes. Prepare a dressing from olive oil, vinegar, salt, pepper, and herbs. Mix with the vegetables and let it marinate well. After cooking, strain the emmer rice, let it cool, and mix with the tomato and cucumber salsa and the finely chopped arugula. Finally, crumble the feta cheese over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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