Wheat Berry Salad with Tomatoes and Olives
- Total Time
- 1:10
- Prep
- 0:10
- Cook
- 1:00
- Serves
- 6
- Difficulty
- Easy
A fabulous pasta salad alternative. Wheat berries are very versatile: use them in pilafs, hot cereal or homemade bread.
-
uncooked wheat berries1 ½ cup(s), soaked in water overnight
-
table salt½ tsp
-
fresh tomato(es)1 ½ cup(s), seeded, chopped
-
olive(s)8 large, kalamata, pitted and coarsely chopped (about 1/4 cup)
-
low-fat vinaigrette salad dressing⅓ cup(s), balsamic variety
-
mint leaves⅓ cup(s), fresh, finely chopped
- 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.
- 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.