Gazpacho Salad With Whole Grain |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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The original recipe is from Better Homes and Gardens magazine snd used wheat berries. I am posting it nearly as written, but please be aware that you can substitute any whole grain you want or have on hand. I eat beans or whole grains nearly every day, so, I cook up a batch (in chicken broth or vegetable broth), and store it refrigerated for up to 3 days. But I do like to vary the finished product. Ingredients:
1 cup wheat berries |
6 slices whole grain bread |
1 tablespoon extra virgin olive oil |
1 teaspoon fresh oregano, snipped |
1 teaspoon fresh tarragon, snipped |
1/4 teaspoon salt |
3 ounces manchego cheese or 3 ounces parmesan cheese, shaved |
15 ounces chickpeas, cooked rinsed and drained |
1 cup tomato, chopped |
1 cup seedless grapes, halved |
1/2 cup cucumber, chopped |
1/4 cup yellow bell pepper, seeded and chopped |
1/4 cup extra virgin olive oil |
2 tablespoons red onions, chopped |
2 tablespoons red wine vinegar |
1 tablespoon fresh oregano, snipped |
2 teaspoons fresh tarragon, snipped |
1/2 teaspoon salt |
cracked black pepper |
Directions:
1. Prepare wheat berries, or other grain, according to package directions; drain and let cool.
2. Preheat oven to 300 degrees F.
3. Place bread on a baking sheet; in a small bowl, combine remaining crouton ingredients excluding salt and cheese.
4. Brush bread with oil mixture, the sprinkle with salt; bake until bread is crisp, about 20 minutes.
5. Sprinkle with cheese and set aside.
6. Meanwhile combine salad ingredients in a large bowl; add wheat berries and toss.
7. Once croutons are done, place on individual serving plates, spoon salad on top, then season with black pepper.
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