Rinse the wheat when cold and soak in the water for 6-12 hours. Make the wheat at low temperature for 40-50 min. Then leave to swell for another 30 min. on the turned-off stove top, until the grains crack.
In the meantime, stir the salt with the juice of one lemon and the vinegar until it is dissolved. Gradually whisk in the oil. Cut the summer onion very finely into cubes. Cut the onion greens into fine rings. Put the wheat in a suitable bowl. Stir in the salad dressing, the onion as well as the kitchen herbs. Squeeze the garlic cloves to the lettuce. Mix everything well and let the lettuce stand for half an hour. Cut the tomatoes into small cubes. Crumble half of the feta cheese and add both to the lettuce. Season the salad with pepper.
Break up the iceberg lettuce and spread it out in a shallow baking dish. Fill with the lettuce. Garnish with the remaining feta cheese and mint leaves.
Our tip: It is best to use fresh herbs for extra flavor!
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