Wheat Berry Salad with Goat Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges. Ingredients:
1 1/4 cups wheat berries |
2 1/2 cups chopped english cucumber |
2/3 cup thinly sliced green onions |
1 1/2 cups loosely packed chopped arugula |
6 tablespoons minced fresh flat-leaf parsley |
1 pint grape tomatoes, halved |
1 tablespoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon sugar |
2 tablespoons extra-virgin olive oil |
3/4 cup (3 ounces) crumbled goat cheese |
Directions:
1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
|
|