Summer = freshness for me… the farmers’ markets are out, the sun is shining, the beach is calling, and best of all, fresh fruit and vegetables are everywhere.
Lately I’ve been on a bit of a wheat berry kick- we’re talking the ultimate whole grain! This is the stuff they make whole wheat flour from, and the texture is similar to that of farro or spelt. I love the little pop they give as you chew on them. They’re packed with fiber, b-vitamins, and protein, and make a perfect addition to salads like this.
I chose to try and incorporate the flavors of one of my favorites- Greek salad. Fresh crisp cucumbers, tart cherry tomatoes, salty Kalamata olives and a light lemony vinaigrette make this a delightful side dish or snack for summer. Plus it’s so easy to put together if you already have the wheat berries cooked!
- 1 cup wheatberries
- 3 cups water
- 1 cucumber, diced
- 6-8 cherry tomatoes, halved
- ¼ cup kalamata olives, roughly chopped
- ½ yellow bell pepper, diced
- ¼ cup finely chopped red onion (optional)
- a few tbsp crumbled feta cheese (amount is to your liking)
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- Cook wheatberries: Boil 3 cups water. Add 1 cup wheatberries and 1 tsp salt to the pot, cover, and turn heat down to low. Allow to cook for 45 mins to an hour- you want the wheatberries to have a nice chew to them, without being too hard or too mushy. When done, remove wheatberries from the pot to a bowl and allow to cool while you assemble the rest of the ingredients. (You can also make the wheatberries in the rice cooker if you have one of those).
- Into the bowl with the wheatberries add the cucumber, cherry tomatoes, olives, pepper, red onion, and feta and toss. In a small bowl or dressing bottle add the olive oil, white wine vinegar, and lemon juice and stir to combine. Pour over the salad and toss again. Serve and enjoy!
What’s your favorite way to use up all the fresh produce in the summer?