Wheat berry salad with tomatoes and olives
4
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
This recipe is a fabulous pasta salad alternative. Wheat berries are very versatile: you can use them in pilafs, hot cereal, or homemade bread. Just keep in mind that it'll take about an hour for the wheat berries to cook all the way through, so you may need to plan ahead a little bit. We love how nicely they give heft and flavor to this salad, which also features fresh tomatoes, kalamata olives, store-bought balsamic vinaigrette dressing, and lots of mint leaves. If you don't have any on hand or don't like the taste, basil can be swapped for the mint.
Ingredients
Uncooked wheat berries
1½ cup(s), soaked in water overnight
Table salt
½ tsp
Tomato
1½ cup(s), seeded, chopped
Olives
8 olive(s), large, kalamata, pitted and coarsely chopped (about 1/4 cup)
Low-fat vinaigrette salad dressing
⅓ cup(s), balsamic variety
Peppermint leaves
⅓ cup(s), fresh, finely chopped
Instructions
1
Drain and rinse wheat berries; place in a medium-sized saucepan and cover with several inches of water. Add salt; bring to a boil. Simmer, partially covered, until wheat berries are tender, about 1 hour; drain completely.
2
Spoon wheat berries into a serving bowl and add remaining ingredients; stir to coat. Serve warm, room temperature or chilled. Yields about 3/4 cup per serving.
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