Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges.
1 1/4 cups wheat berries
2 1/2 cups chopped English cucumber
2/3 cup thinly sliced green onions
1 1/2 cups loosely packed chopped arugula
6 tablespoons minced fresh flat-leaf parsley
1 pint grape tomatoes, halved
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
3/4 cup (3 ounces) crumbled goat cheese
How to Make It
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
I have made this with and without goat cheese. also no greens and used a few kalamata olives chopped. Very filling and good warm or cold. Refresh with a small amount of oil and lemon juice on second or third day.
Hearty and tasty salad with great fresh tang from the lemon & goat cheese. I just made this dish last night (I soaked the berries while at work) and skipped the 1 hr boil time (I ended up having "quick cook" wheat berries that only needed water & 15 min to cook - since I soaked ahead, I really only needed ~10 minutes to cook). While the berries cooked, I chopped all the veggies for the salad. I would recommend making ahead of time and chilling the salad before serving as the dish was a little less appealing in it's warm / hot state. That said, I followed the rest of the directions exactly (except to sub red onion for green as that's what I had on hand). All in all, we really enjoyed this salad and we have tons of leftovers for lunches at work. Next time I will probably add a little bit of kalamata juice to the dressing just to give it a little more Med. flavoring. Enjoy!
I used Hard Red Wheat Berries not sure if they really need to be soaked for 8 hours... Directions from the package I bought 1-3/4 cups Water, 1/2 cup rinsed Wheat Berries, 1/4 tsp Sea Salt In a saucepan combine all ingredients. Bring to a rolling boil, reduce heat, cover and simmer for one hour or until tender. Drain and set aside to cool or serve immediately. Slow-Cooker: Place ingredients in a slow cooker. Set the cooker on low and put the lid on. Let it sit overnight, or all day, at least 8 hours or up to 12 hours. In the morning you will have well-cooked whole grain wheat berries.
I also used feta instead of goat cheese and will try next time with quinoa as others have mentioned.
I followed this recipe exactly and loved it. I did all the chopping ahead of time, and cooked the wheat berries ahead, then combined an hour or two before serving, leaving the goat cheese till the very end. We served it as a side dish with pork tenderloin and corn on the cob.
Am making it to bring to dinner Sunday! I loved the added bite from the arugula and the lemon and lime. I will take suggestion about finding a firmer goat cheese this time, but I had it for leftovers for two more days and it was fine. Only downside is the kids at the table didn't go for it because of the goat cheese. This is definitely a keeper and I hope to find more recipes for wheat berries. By the way, I used wheat berries in another salad and did not soak them overnight. Just soaked them for couple of hours and cooked till tasted right. I am not sure the overnight soak is essential. I was using hard red winter wheat.
This is my new favorite summer salad for using fresh farmer's market produce and herbs! Love to mix up with different types of tomatoes I find each week. I forgot to do the whole wheat berry soaking thing, so I made it with quinoa, and that's how I now do it every time. I use more lemon juice and less oil, and let the dressing soak into the cooked quinoa for a while before adding everything else. Would definitely serve this as a side for a bbq too!
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