We were blown away by this intriguing mix of fresh, crunchy, and juicy produce with chewy wheat berries and creamy cheese.
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon tomato paste
1 1/2 cups cooked wheat berries
1 cup sliced English cucumber
1 cup chopped watermelon
1 cup yellow grape tomatoes, halved
3 tablespoons chopped fresh mint
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons unsalted sunflower seed kernels
How to Make It
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Stir in wheat berries; toss to coat. Stir in cucumber, watermelon, tomato, and mint; toss to coat. Sprinkle with cheese and sunflower seeds.
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There really is a lot going on in this salad, but it's all going in the right directions! I was dubious about the watermelon as well but decided if you're going to try a new recipe, then try it as written before deciding it needs to be "tweaked" I'm so glad I did!! This salad has all the right compliments, crunchy, chewy, sweet, salty, dry, juicy, bold and mild!! My family really loved it, even my husband, who tends to have a more basic palate enjoyed it. His comments were, "a really nice light summer salad,...wait, was that watermelon in here?...Wow! there's a lot going on in this. It's really good!" I also questioned whether or not I really needed the sunflower seeds not because of the flavor, but they seemed extraneous. Not so! In reality I would say every ingredient in this salad is essential as it has a counterbalance that wouldn't blend properly if left alone. Can't wait to make this again!
I'm giving this a 3 for "good, solid recipe" on account of the fact that I thought it had complex yet complimentary flavors. My husband, on the other hand, thought there was "too much going on" and would've preferred it without the watermelon.
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