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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Another favorite wheat salad. Reminds me of a Greek salad. Everyone loves this. Have been asked MANY times for the recipe. Adapted from a recipe in The Best of Gourmet 1994 . Sometimes I'll add more dressing if it absorbs it all. Might be yummy with some marinated artichokes too. I like to use the basil and sun-dried tomato variety of Feta. Ingredients:
1 cup wheat berries |
1/2 cup feta cheese, crumbled |
1/2 cup red onion, minced |
1/2 cup cucumber, peeled, seeded, diced |
1/4 cup bottled roasted red pepper, chopped |
1/4 cup pepperoncini pepper, chopped |
1/4 cup mixed fresh herbs (parsley, mint, thyme & basil) |
1 -2 tablespoon kalamata olive, pitted, chopped |
1 garlic clove, minced |
5 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon balsamic vinegar |
Directions:
1. Pick over the wheat berries and remove any foreign bits. Rinse and add the wheat berries to boiling salted water. Reduce to a simmer and cook for 1 hour or until tender. Drain and cool.
2. Stir together the wheat berries, feta, onion, cucumber, roasted pepper, pepperocini, herbs, olives and garlic.
3. In a separate bowl, mix together the olive oil, lemon juice and vinegar.
4. Mix everything together and garnish with fresh herbs.
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