Summer wheat salad with tuna and mozzarella

Ingredients

Grilled Zucchini:

• 1 zucchini
• 1 tsp olive oil
• Salt to taste
• Black pepper to taste
• Rosemary to taste

Salad:

• ⅔ cup wheat
• 5¼ oz mozzarella balls, drained
• 3¼ oz cooked tuna, drained
• 1½ cups cherry tomatoes
• 7 black olives, approx.
• 1 tbsp olive oil
• ½ tbsp balsamic glaze / balsamic vinegar cream
• Salt to taste
• Black pepper to taste
• Fresh basil to taste

Materials

• air fryer (optional)
• cooking spray

Preparation

• Wash the zucchini, then cut it into rounds.
• Place the slices side by side on parchment paper in the air fryer basket and season with salt, pepper, and rosemary. Spray with olive oil.
  
• Cook in air fry mode for 10 minutes at 350°F/180°C (or in the oven for 10–15 minutes at 350°F/180°C).
• Meanwhile, cook the wheat in a large pot of boiling salted water for 10 minutes (follow the instructions on the package).
  
• Wash and cut the cherry tomatoes in half; drain and flake the tuna; drain the mozzarella balls and black olives.
• Rinse the wheat under cold water to cool it, then drain it and transfer it to a serving dish.
  
• Add the cherry tomatoes, tuna, zucchini, mozzarella, and chopped basil.
• Season with salt, pepper, balsamic vinegar cream, and olive oil, and mix everything together well.
  
• Next, add the olives and a basil leaf to garnish the dish. It's ready!

Cookware

Attributes

Questions

Photos of members who cooked this recipe