WHEAT BERRY, TOMATO, AND FETA CHEESE SALAD BY SARAH

WHEAT BERRY, TOMATO AND FETA CHEESE SALAD BY SARAH

Wednesday, July 13, 2011

Adapted from Food and Wine

Serves 6-8 as a side

Raise your hand if you’ve never knowingly eaten a wheat berry. You are in good company. I was among you until a few weeks ago when I ate the most delicious salad. It was only later that I found out that its primary ingredient was wheat berries.

This fabulous salad was brought to a potluck by my friend, Sarah. Our hostess supplied fried chicken and asked everyone to bring salads, appetizers, and dessert. In a reply all email, Sarah volunteered to bring some sort of grainy salad. I was intrigued. As it turned out, this grainy salad was a delicious mixture of wheat berries, halved grape tomatoes, and feta cheese with homemade vinaigrette. Everyone at the potluck asked her for the recipe. That was when we learned about the wheat berries.

Wheat berries? I think I’ve seen them at Whole Foods. They are one of those anonymous grains that lurk in the bulk aisle bins. I’ve passed them on my way to the trail mix. Although unenlightened about wheat berries and probably many other things, I do not live in a vacuum. I cook and eat quinoa, after all. A wheat berry is wheat in its most natural form. High in protein and fiber, wheat berries are also packed with vitamins, minerals, and cancer-fighting phytochemicals. All that, and it makes a great salad too.

2 cups hard red wheat berries

1/2 cup low fat plain Greek yogurt

1/4 cup champagne vinegar

2 Tbs Dijon mustard

2 cloves garlic, peeled and finely chopped

1 serrano chile, seeded and finely chopped

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/2 pint red grape tomatoes, halved

1/2 pint yellow grape tomatoes, halved

1/3 cup Kalamata olives, pitted and coarsely chopped

1/4 cup feta cheese

1/4 cup fresh basil, coarsely chopped

2 Tbsp mint, coarsely chopped

1. COOK WHEAT BERRIES: Put wheat berries in a large pot. Cover with water. Bring to a boil over HIGH heat. Reduce heat and simmer to tender, about 1 hour. Drain and rinse in cold water several times. Set aside to cool.

2. MAKE VINAIGRETTE: In the serving bowl, whisk together the Greek yogurt, vinegar, Dijon, garlic, serrano, and olive oil.

3. TOSS: To the serving bowl, add the red and yellow tomatoes, olives, feta, basil, and mint. Toss until combined.

4. SERVE: The salad may be refrigerated overnight, but serve at room temperature.