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Wheat Berry and Tomato Salad

5.0(173)

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, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.

by Martha Rose Shulman

Open original recipe

Dinner, Lunch, One Pot, Main Course, Side Dish

Servings

Serves six

Total time

2h 30m

Calories / serving

204 kcal

Ingredients (12)

serves

1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart waterfarro
Saltsalt
freshly ground pepperpepper
1 1/2 to 2 cups diced tomatoestomato
1 tablespoon sherry vinegarsherry-vinegar
1 teaspoon balsamic vinegarbalsamic-vinegar
1 cup diced celery or cucumber, or a combinationcucumber
3 tablespoons freshly squeezed lemon juice (more to taste)
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 ounces feta, crumbled (about 1/2 cup)feta
1 to 2 tablespoons chopped fresh mintmint
3 tablespoons chopped fresh parsleyparsley

Instructions (3 steps)

01Place 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 one 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.
02While 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 one hour.

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Rich recipe — supports nutrition-aware planning.