Wheat berry salad with tomatoes and olives
Uncooked wheat berries
1½ cup(s), soaked in water overnight
1½ cup(s), seeded, chopped
8 large, kalamata, pitted and coarsely chopped (about 1/4 cup)
Low-fat vinaigrette salad dressing
⅓ cup(s), balsamic variety
⅓ 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.