1 cup of wheat for quibe (160 g)
4 medium tomatoes (480 g)
1 medium cucumber with peel (150 g)
1 small onion (70 g)
1 bunch of fresh parsley (280 g)
1 tablespoon of chopped green scallion
3 tablespoons of chopped cilantro
3 tablespoons of chopped dill
For the dressing
1/4 cup of olive oil (60 ml)
2 tablespoons of lemon juice
1/2 teaspoon of salt
1 pinch of black pepper
1 cup of wheat for quibe (160 g)
4 medium tomatoes (480 g)
1 medium cucumber with peel (150 g)
1 small onion (70 g)
1 bunch of fresh parsley (280 g)
1 tablespoon of chopped green scallion
3 tablespoons of chopped cilantro
3 tablespoons of chopped dill
For the dressing
1/4 cup of olive oil (60 ml)
2 tablespoons of lemon juice
1/2 teaspoon of salt
1 pinch of black pepper
Wash the wheat in running water and drain
Place it in a bowl, cover with water, and let it rest for about 30 minutes
Cut the tomato into cubes and chop the cucumber, onion, and larger parsley leaves (reserve smaller ones)
Place them in a bowl and add the chopped scallion, cilantro, and dill
Squeeze out as much liquid as possible from the wheat with your hands
Add it to the bowl with the vegetables and mix well
Prepare the dressing: in another bowl, using an electric mixer, mix the olive oil with lemon juice, salt, and black pepper
Dress the salad with this mixture and mix well
Arrange the reserved parsley leaves on a platter
Distribute the salad over them and serve immediately.
