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Wheat Berry Salad
This hearty wheat berry salad combines chewy whole grains with crisp raw vegetables and tangy feta cheese. A creamy red wine vinaigrette ties the fresh broccoli, cauliflower, and cherry tomatoes together for a bright, satisfying bite. It is an excellent make-ahead option for weekday lunches or a sturdy side dish for summer picnics. The grains soak up the dressing as it chills, making every spoonful deeply flavorful.
Ingredients
- 1 cup uncooked wheat berries
- 4 cups water
- 1 ⁄ 3 cup canola oil
- 2 tablespoons mayonnaise or salad dressing
- 2 tablespoons red wine vinegar
- 1 ⁄ 2 teaspoon salt
- 1 ⁄ 4 teaspoon garlic powder
- 1 ⁄ 8 teaspoon pepper
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup cherry tomatoes, cut in half
- 1 small green bell pepper, chopped ( 1 ⁄ 2 cup)
- 4 medium green onions, sliced ( 1 ⁄ 4 cup)
- 1 ⁄ 2 cup crumbled reduced-fat feta cheese (2 oz)
Instructions
- 1Place the wheat berries and water in a 3-quart saucepan and let them soak for 30 minutes. Bring the mixture to a boil over high heat, then lower the heat to a gentle simmer.
- 2Partially cover the saucepan and simmer for 55 to 60 minutes until the wheat berries are tender. Drain the grains well and rinse them under cold water to stop the cooking process.
- 3Whisk the canola oil, mayonnaise, red wine vinegar, salt, garlic powder, and black pepper together in a small bowl until smooth.
- 4Combine the cooled wheat berries, chopped broccoli, cauliflower, cherry tomatoes, green bell pepper, green onions, and feta cheese in a large serving bowl. Pour the dressing over the top and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour before serving.