Greek Wheat Berry Salad
I received so many emails about my recent Israeli couscous salad, I figured another grain salad was in order. This Greek wheat berry salad is light, yet filling, thanks to lots of protein and fiber in these little whole-grain beauties.
I love adding feta cheese to just about anything, and the combination of feta and olives (two of my favorite foods) felt very reminiscent of a greek salad — minus the lettuce. Although come to think of it, that would be a tasty, crunchy and colorful addition.
1 cup wheat berries
1 lemon, juiced
1 tbsp olive oil
1/4 cup finely chopped onion (you can pulse in the food processor, grate or finely chop by hand)
1/4 cup pitted and sliced olives
1/2 cup diced tomatoes (or halved cherry tomatoes)
1/2 cup crumbled feta cheese
2 tbsp chopped dill
Salt + pepper to taste
1/2 cup chopped and seeded cucumbers, optional
1 cup chopped romaine lettuce, optional
1. Bring a large pot of water to a boil
2. Add wheat berries and cook until soft, about 30 minutes
3. While the wheat berries are cooking, combine lemon juice and olive oil in a medium bowl, add onions and stir to combine, set aside to marinate
4. When the wheat berries have cooked, drain and cool then combine with marinated onions
5. Mix olives, tomatoes, feta with wheat berry mixture, season to taste and serve
Allowing the onions to marinate in the lemon juice and olive oil takes a bit of the bite out. Lately I’ve been loving raw onions, but they can be a bit sharp, so this really tames them.
Have you ever cooked with wheat berries? I love switching it up a bit with different grains, especially when I mix them with familiar flavors. I’d love to hear what you’ve been cooking up! Hope you enjoy…