Summer Wheat Salad with Chimichurri Dressing

Ingredients:

Salad with wheat

• 3/4 cup wheat, soaked overnight
• 1 ear of corn
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 medium red onion, thinly sliced

Chimichurri dressing

• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 0.5 tsp chili flakes (or to taste)
• 0.5 tsp ground cumin
• 0.5 tsp sea salt
• 1 large clove of garlic, pressed through a garlic press

Preparation:

1. Drain and rinse the wheat, then place it in a saucepan and cover with water to a height of 5 cm. Bring to a boil over high heat, then cover and reduce heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain thoroughly and set the wheat aside to cool. Store the grains in a medium bowl until ready to use.
2. Steam the corn for 2 minutes, then let it cool. Cut the kernels off the cobs. Add the corn, tomatoes, cucumbers, and onions to the wheat grains.
3. Refueling:
   
   Place cilantro, parsley, oil, vinegar, chili flakes, cumin, salt, and garlic in a bowl and mix well. Drizzle the dressing over the salad, toss, and serve.