During the years of my stay in Greece I truly enjoyed this salad from a place called BLE. I did my best to replicate this Wheat Salad recipe from the memory taste buds.
The most significant difference from the original Wheat Salad is that the BLE version uses smoked METSOVO cheese whereas myself on this occasion opted to use a Cretan ‘Kefalotyri’.
Wheat Salad ‘BLE’
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Bring a medium pot to boil on high heat, add the wheat and lower the heat to simmer for 30 minutes.
Prepare the dressing.
Whisk the oil, lemon, pomegranate molasses, vinegar, poppy seeds, oregano and pepper.
Slice the Celery.
Deseed the cucumbers.
Dice in very small cubes (about 5mm).
Peel and dice in very small cubes.
Dice in very small cubes (about 5mm)
Bring water to boil.
Add the peas and the corn, turn off the heat and let in the water for 5 minutes.
In a large bowl add the wheat and season with the salt.
Add the peas and the corn, then add the carrot, celery and cucumber.
Top with the Baby Rocket leaves.
Finally add the cheeses,
Pour the dressing tossing well to combine.
Wheat Salad 'BLE'
Servings: 6 People
Ingredients
- 300 grs Wheat , soft white and peeled.
- 1 cup Carrots , peeled and diced in very small cubes (about 5mm)
- 1 cup Celery , sliced
- 1 cup Cucumbers , unpeeled and deseeded, diced in very small cubes (about 5mm)
- 3 cups Baby Rocket Leaves
- 1 cup Peas , frozen
- 1 cup Sweet Corn Kernels , frozen
- 100 grs Parmesan cheese , diced in very small cubes (about 5mm)
- 130 grs Cretan ‘Kefalotyri’ cheese , diced in very small cubes (about 5mm)
- 75 ml EVOO , Extra Virgin Olive Oil
- 20 ml White Vinegar , preferably Sauvignon Blanc
- 20 ml Lemon juice
- 40 ml Pomegranate Molasses
- 1 teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- 1 tablespoon Dry Oregano
- 1 tablespoon Poppy Seeds
Instructions
- Bring a medium pot to boil on high heat, add the wheat and lower the heat to simmer for 30 minutes until tender but not very soft. Drain and keep aside to cool.
- In the same pot bring water to boil, add the peas and the corn, turn off the heat and let in the water for 5 minutes. Drain and keep aside to cool.
- Prepare the dressing by whisking the oil, lemon, pomegranate molasses, vinegar, poppy seeds, oregano and pepper.
- In a large bowl add the wheat and season with the salt. Add the peas and the corn, then add the carrot, celery and cucumber and top with the rocket leaves. Finally add the cheeses and pour the dressing tossing well to combine.
