Diane Rossen Worthington

Gazpacho-Style Wheat Berry Salad Recipe

This Gazpacho-Style Wheat Berry Salad recipe is a reminder of the fading flavors of summer. To make it even easier, look for cooked wheat berries at prepared food counters or salad bars, which cuts out the cooking process and makes this salad a breeze to put together. You'll see that healthy eating was never so delicious.

There is often lack of clarity on how to use whole grains. In "Grain Mains," Bruce Weinstein and Mark Scarbrough make a giant effort not only to describe grains from amaranth to wheat berries but also detailed explanations on how to work with them. And the recipes make you want to get into the kitchen and cook.

There has clearly been a shift in consciousness about the nutritional value of different kinds of food. We know that we should be eating more whole grains. It occurred to me that, with the start of the school year, why not make it a plan to regularly inject some healthy and tasty grain salads into your menus?

[ More healthy whole-grain salads - Farro Salad Recipe with Vegetables, Chickpeas & Salami | Farro Salad with Nectarines, Basil & Toasted Pine Nuts ]

Gazpacho-Style Wheat Berry Salad Recipe

    Prep Time: 30 minutes

    Cook time: 60 minutes

    Yield: Serves 4

Gazpacho-Style Wheat Berry Salad Recipe Ingredients

    1 cup wheat berries, preferably soft white wheat berries

    1 pound tomatoes, finely chopped

    1 green bell pepper, finely chopped

    1 cucumber, halved lengthwise, seeds scraped out, finely chopped

    3 celery stalks, cut lengthwise into thirds and then finely chopped

    1/2 small red onion, finely chopped

    2 tablespoons olive oil

    2 tablespoons fresh lemon juice

    2 tablespoons red wine vinegar

    2 teaspoons Worcestershire sauce

    1/2 teaspoon salt (optional)

    Several dashes hot red pepper sauce, such as Tabasco

Gazpacho-Style Wheat Berry Salad Recipe Instructions

    1. Soak the wheat berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain them in a fine-mesh sieve or small-holed colander set in the sink. Pour the wheat berries into a large saucepan, fill it about two-thirds of the way with water, and bring to a boil over high heat. Reduce the heat to medium and simmer until the grains are tender with some chew still left, about 1 hour. Drain again in that sieve or colander, then run under cool water to bring the wheat berries to room temperature. Drain thoroughly.

    2. Place the cooked wheat berries in a large bowl and stir in the remaining ingredients: the tomatoes, bell pepper, cucumber, celery, onion, olive oil, lemon juice, vinegar, Worcestershire sauce, salt (if using), and hot sauce. Set aside to marinate at room temperature for 20 minutes before serving.

    Make ahead: Store, covered, in the fridge for up to 5 days.

This Gazpacho-Style Wheat Berry Salad recipe is reprinted with permission from "Cucina Povera: Tuscan Peasant Cooking" by Pamela Sheldon Johns.

[ More healthy whole-grain salads - Farro Salad Recipe with Vegetables, Chickpeas & Salami | Farro Salad with Nectarines, Basil & Toasted Pine Nuts ]

Whole Grain Salad Recipe, azpacho-Style Wheat Berry Salad, Healthy

 

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Gazpacho-Style Wheat Berry Salad Recipe

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