Take the flavors of a Greek salad and put it in some wheat berries, any hearty grain will work and enjoy this satisfying salad as a meal or side. Perfect for Summer picnics or bagged lunches.
Greek Wheat Berry Salad
Servings
6 Servings
Ingredients
- 1 cup wheat berries
- 1/4 cup kalamata olives pitted and finely chopped
- 1/4 cup peperoncini – stemmed seeded and finely chopped
- 1 tablespoon extra virgin olive oil such as Colavita
- 3/4 cup diced feta cheese
- 3 tablespoons extra virgin olive oil such as Colavita
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons chopped fresh oregano or good-quality dried
- Fresh ground black pepper
- 1 cup diced seedless cucumber
- 3/4 cup halved grape tomatoes
- 1 scallion thinly sliced
- 1/2 red onion diced
Instructions
- In a large saucepan, bring 3 cups water a boil. Add 1 cup wheat berries, cover the saucepan and simmer over low heat until they are tender but still chewy, about 45 minutes. Drain well and let stand until cool.
- Meanwhile in a medium bowl, mix the chopped kalamata olives and pepperoncini and feta cheese with the olive oil. in a small bowl whisk lemon juice, olive oil, oregano, salt and pepper, and adjust flavor to taste.
- When ready to serve, in a large bowl toss the wheat berries with the cucumber, tomatoes, scallion, red onion and olive/ peperoncini mixture. pour dressing over and toss to coat. enjoy.
- As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now.
So glad you liked it, I love good comments it reminds me to make the recipe again.
This was fantastic…I love Greek salad, and love wheat berries, and this was the perfect pairing of the two! Great as a main dish for vegetarians like myself!
Great summer dish. The peperoncinis and kalamatas really add to it.
Another favorite. I make similar salad; really wonderful to use whole grains. Wheatberries have a nice chewy texture that I love.