Wheat Berry and Tomato Salad
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, which is almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery and/or cucumber, and soft feta contrasting with the wheat.
Ingredients
- 1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water
- 1 1/2 to 2 cups diced tomatoes
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 cup diced celery or cucumber, or a combination
- 3 tablespoons freshly squeezed lemon juice (more to taste)
- 3 tablespoons extra virgin olive oil
- 2 ounces feta, crumbled (about 1/2 cup)
- 1 to 2 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh parsley
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Instructions
- 1. Place the wheat berries and their soaking water in a large saucepan, add salt to taste, and bring to a boil. Reduce the heat, cover and simmer 1 hour, or until the grains are tender and beginning to splay. Turn off the heat and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
- 2. While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt and add the sherry and balsamic vinegars. Toss together and let sit for 1 hour.
- 3. After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for 1 hour. Add the remaining ingredients and toss together. Refrigerate until ready to serve, or serve at once.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
