Complete Summer Salad

Ingredients

• 200 g Wheat (bulgur or pre-cooked wheat) (cooked according to package instructions, drained and cooled)
• 150 g Canned sweet corn (drained)
• 100 g Jarred grilled red peppers (sliced into strips)
• 120 g Chicken or turkey ham (diced)
• 1 piece Shallot (finely chopped)
• 60 g Grated cheese (Comté or Emmental type) (coarsely grated)
• 4 pieces Pickles (thinly sliced)
• 2 pieces Hard-boiled eggs (cut into quarters, optional)
• 2 tbsp Fresh parsley (chopped)
• 2 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp White wine vinegar
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. Cooking the wheat

   Bring a large pot of salted water to a boil, add the wheat and cook according to the package directions (about 10 minutes) until tender but still firm.

   Time: PT10M

   Temperature: 100°C

2. Preparing the dressing

   In a bowl, combine the mustard, mayonnaise, white wine vinegar, olive oil, salt and pepper. Whisk until a smooth emulsion forms.

   Time: PT5M

3. Preparing the ingredients

   Drain the corn. Slice the grilled peppers into strips, dice the ham, finely chop the shallot, grate the cheese, slice the pickles and, if desired, cut the hard-boiled eggs into quarters. Chop the parsley.

   Time: PT7M

4. Mixing the wheat with the dressing

   Transfer the cooled wheat into the bowl containing the dressing and gently mix to coat the grains evenly.

   Time: PT3M

5. Assembling the salad

   Add the corn, peppers, ham, shallot, grated cheese, pickles, eggs (if used) and parsley to the wheat mixture. Stir gently to distribute the ingredients.

   Time: PT5M

6. Chill

   Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to develop.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Wheat (bulgur or pre-cooked wheat): quinoa, whole grain rice
• Instead of Canned sweet corn: fresh corn, red beans
• Instead of Jarred grilled red peppers: fresh grilled peppers, sweet chilies
• Instead of Chicken or turkey ham: pork ham, smoked tofu
• Instead of Shallot: finely chopped red onion, chives
• Instead of Grated cheese (Comté or Emmental type): gruyère, parmesan
• Instead of Pickles: capers, green olives
• Instead of Hard-boiled eggs: firm tofu, avocado
• Instead of Fresh parsley: chives, basil
• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Dijon mustard: whole grain mustard
• Instead of White wine vinegar: cider vinegar
• Instead of Olive oil: canola oil

Equipment Needed

• Saucepan
• Colander
• Cutting board
• Chef's knife
• Mixing bowl
• Whisk or fork
• Cheese grater (optional)
• Wooden spoon (optional)

Critical Steps — Do Not Skip

• Cook the wheat al dente (not too soft).
• Emulsify the dressing (add oil gradually).

Chef Tips from the Video

• Use pre-cooked wheat (e.g., 'Mediterranean wheat') to save time.
• Add a splash of fresh lemon juice to the dressing for extra freshness.
• Serve the salad on a bed of young arugula sprouts for a colorful presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Not recommended, the wheat texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dressing and wheat the day before, keep them separate.
• Hard-boiled eggs can be cooked ahead and stored in the refrigerator.