Wheat Berry Summer Salad
Makes
2
servings
Featuring tomatoes, cucumbers and corn this salad is perfect for your end of summer BBQ.
Meal Type
Salads & Soups
Diet Type
Vegetarian
Ingredients
2 cups wheat berries rinsed
6 cups water
4 green onions cut into ¼ inch rounds
1 cucumber diced
1 red bell pepper diced
1 cup fresh corn blanched and removed from cob
½ cup Kalamata olives pitted and chopped
½ cup parsley chopped
2 tablespoons fresh mint chopped fine
¼ cup extra virgin olive oil
Zest of one lemon
¼ cup lemon juice
2 cloves garlic minced
1 teaspoon sea salt
1 cup feta cheese
6 cups water
4 green onions cut into ¼ inch rounds
1 cucumber diced
1 red bell pepper diced
1 cup fresh corn blanched and removed from cob
½ cup Kalamata olives pitted and chopped
½ cup parsley chopped
2 tablespoons fresh mint chopped fine
¼ cup extra virgin olive oil
Zest of one lemon
¼ cup lemon juice
2 cloves garlic minced
1 teaspoon sea salt
1 cup feta cheese
1
Combine the wheat berries and water in a large saucepan. Bring to a boil then reduce heat and simmer covered for about an hour. When done the berries will still be chewy but taste cooked. Drain.
2
In a small bowl combine the lemon zest lemon juice oil salt and garlic.
3
When the wheat is cooked and drained but still warm add the dressing. Toss well and set aside while you prep the veggies.
4
Fold in all the veggies then ¾ of the feta cheese.
5
Cover and refrigerate for at least an hour.
6
Before serving mix everything around again. Sprinkle the remaining ¼ of the feta on top and enjoy!
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