This is one of my new go-to salads. I love the combination of whole grains and veggies. This is super easy to throw together and can be easily adapted to whatever vegetables you have on hand. The dressing is a simple, fresh, tart dressing that goes nicely with the fresh vegetables and slight nutty flavor of the grains. Wheat berries are a great whole grain, offering fiber, B vitamins, folate, and protein.
Red wheat berries do tend to take a while to cook, but it depends on the brand you buy. I’ve found a package at Harris Teeter that only takes 15-20 minutes to cook. If you buy in bulk you may want to let the wheat berries soak overnight, or just add lots of extra water and boil for about 30 minutes. Otherwise just follow the directions on the package. You can also cook wheat berries in bulk and freeze leftovers.
Adapted from a magazine clipping but I don’t remember the magazine
- 1 cup red wheat berries
- 2 Tbsp extra virgin olive oil
- 1 lemon, juiced
- 2 Tbsp red wine vinegar
- 2 tsp Worcestershire sauce (optional)
- salt and pepper, to taste
- 1/4 cup chopped parsley (optional)
- 1 pint grape tomatoes, halved
- 1 bell pepper, diced
- 1/2 cucumber, diced
- 2 celery stalks, diced
- 2 shallots, diced (1/2 red onion also works)
- feta, to garnish (optional)
Cook the wheat berries according to package directions. While the wheat berries are cooking, whisk together the oil, lemon juice, vinegar, Worcestershire, salt and pepper together in a large bowl. Once the grain are finished cooking, tender but still chewy, drain and rinse with cold water. Then toss the grains with the dressing. Add the remaining ingredients and let sit for about 30 minutes for the flavors to meld. Serve cold or at room temperature.