Archive for April 23, 2009

This salad as well as being simple to prepare, is the ultimate in versatility, can be thought of as a packed lunch, appetizer, side dish, main dish for an informal dinner ... I do I prepare often during the summer, as an alternative to traditional rice salad .

Ingredients for a glass of average size:
300 grams of parboiled wheat
10-15 cherry tomatoes
1 mozzarella
2 cans of tuna
pitted black olives
thyme
basil
plenty of oil
salt
Procedure:
Bring the water to boil, add salt, add the corn and cook according to the times indicated on the box. When the corn is cooked, drain it, do it indiepidire, put it in a bowl and season with chopped tomatoes, a spicchietti, tuna, cubes of mozzarella cheese, sliced ​​black olives, thyme, basil, olive oil and salt. Place in refrigerator for an hour and, just before serving, sprinkle with one-pass oil.