Wheat Berry Summer Salad

August 22, 2007

Wheat Berry Summer Salad

Sara, Tucson CSA
To prepare the wheat berries for this salad, simply boil the desired amount in a large quantity of water for 1 hour. Drain and proceed with the rest of the recipe.

1 medium bell pepper, chopped
2 ears corn
1 shallot, chopped
1 basket cherry tomatoes, halved
2 cups cooked wheat berries
1 cup cooked beans, preferably white
2 tablespoons oil
1 tablespoon apple cider vinegar
1 teaspoon oregano
Salt and pepper to taste
¼ cup crumbled goat cheese (if desired)

Slice corn from cobs. Chop bell pepper and shallot. Use 1 tablespoon of oil to sauté corn, bell pepper and shallot over high heat, for about 4 minutes, stirring often. Combine cooked vegetables with wheat berries, beans and tomato halves. Mix remaining oil with vinegar and oregano and drizzle over salad. Mix well and season with salt and pepper to taste. Top with goat cheese, if using, and refrigerate. Serve cold.

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