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5

Wheat Berry Salad with Tomatoes and Olives

Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
6
Difficulty
Easy
A fabulous pasta salad alternative. Wheat berries are very versatile: use them in pilafs, hot cereal or homemade bread.
Ingredients

uncooked wheat berries

1½ cup(s), soaked in water overnight

table salt

½ tsp

fresh tomato(es)

1½ cup(s), seeded, chopped

olive(s)

8 large, kalamata, pitted and coarsely chopped (about 1/4 cup)

low-fat vinaigrette salad dressing

⅓ cup(s), balsamic variety

mint 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.
Notes
Basil can be swapped for the mint.

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