Quick summer salad made from boiled wheat

Ingredients for 6 servings:

• 2 bags of Ebly (boil-in-the-bag)
• salt water
• 2 balls of mozzarella
• 1 bowl of arugula
• 500 g cherry tomatoes
• e.g. balsamic vinegar
• e.g. olive oil
• 1 tbsp honey
• possibly basil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with Ebly, rocket, tomatoes and mozzarella

Cook the wheat in salted water according to the package instructions and then transfer it to a bowl. Allow to cool slightly. In the meantime, wash and roughly chop the arugula. Dice the mozzarella and quarter the cherry tomatoes. Add everything to the bowl with the wheat. If you have basil, you can also tear some in. Mix together a dressing from vinegar, oil, honey, pepper, and salt, pour it over the salad ingredients, and stir. Season well, as the cooking wheat will impart some of the flavor. The salad can be served immediately. It goes very well as a side dish for barbecues. I deliberately did not specify the quantities of the dressing, as this is a matter of taste. Some people prefer it more sour than others, etc. Personally, I prefer it a little sweeter with more honey and relatively little vinegar.