Summer Wheat Berry Salad With Chimichurri Dressing Recipes

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SUMMER WHEATBERRY SALAD



Summer Wheatberry Salad image

This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.

Provided by P48422

Categories     Grains

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup soft wheatberries (any health food or natural food store will have them)
6 cups water (or vegetable stock)
1/2 teaspoon kosher salt
1 bay leaf
1/2 cup chopped artichoke heart
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red pepper
2 tablespoons capers, rinsed and chopped
3 tablespoons sliced scallions
1/4 cup toasted sliced almonds
2 tablespoons chopped fresh basil or 2 tablespoons cilantro
1 teaspoon finely minced garlic
2 tablespoons fresh lime juice (don't use bottled)
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper
4 ounces mixed fresh greens

Steps:

  • In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
  • Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
  • Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
  • When cool, drain and put the wheatberries in a large bowl.
  • Add the remaining salad ingredients.
  • Make the vinaigrette by whisking all the ingredients together.
  • Toss with the salad.
  • Let sit for about 30 minutes at room temperature.
  • To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.

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