Wheat Berry Salad

By Margi Lenga Kahn

Substitute oven-roasted or grilled vegetables for the raw ones for a completely different version of this dish. 

Ingredients:

  • 3 cups water
  • 1 cup wheat berries  
  • Pinch of salt 
  • 16 Kalamata olives, pitted and chopped (optional)
  • 1/4 cup chopped red onion 
  • 1/4 cup coarsely chopped cucumber,  
  • 1/3 cup crumbled feta cheese
  • 1 small green or red pepper, coarsely chopped
  • 1/4 tsp. dried oregano, or 1 tsp. finely chopped fresh 
  • 1/4 tsp. dried thyme, or 1 tsp. finely chopped fresh
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • Salt and freshly ground black pepper, to taste

Bring water to boil in large pot. Add wheat berries to water, cover and simmer for 45 minutes to 1 hour, or until tender with just a bite. Drain berries in a colander and transfer them to a large serving bowl. 

Add all remaining ingredients and stir well to combine. Add salt and pepper to taste and serve. 

ADVERTISEMENT
New Mt. Sinai Cemetery advertisement

This dish can be prepared 1 day ahead.  Cover and refrigerate.  Let stand at room temperature for 30 minutes before serving. 

Serves six as a side dish.