Wheat berry salad
Wheat berries contain the entire wheat kernel except for the hull. Cook them in a large pot of water as you would pasta (time varies according to variety; 20 minutes is standard). Even fully cooked, the berries retain a pleasant crunch. Once cool, combine with tomatoes, cucumbers, and seasonings, then garnish with feta.
|Salt and pepper, to taste|
|1 1/2||cups winter wheat berries|
|1||cucumber, peeled, seeded, and chopped|
|2||medium tomatoes, chopped|
|1/4||cup chopped mint|
|1||clove garlic, finely chopped|
|Grated rind and juice of 1 lemon|
|3||tablespoons olive oil|
|3/4||cup crumbled feta cheese|
2. Drain the berries into the strainer and rinse with cold running water.
3. In a large bowl, combine the berries, cucumber, tomatoes, scallions, mint, garlic, lemon rind and juice, olive oil, salt, and pepper. Toss well. Taste for seasoning, and add more salt and pepper, if you like. Garnish with feta.