This salad as well as being simple to prepare, is the most versatile, can be thought of as a packed lunch, appetizer, side dish, main dish for an informal dinner ... I cooked it often during the summer, as an alternative to the classic rice salad .

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

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