Visually, a wheat berry resembles a popcorn kernel, and when cooked, has a chewy texture and nutty, earthy taste. The wheat kernel’s mild flavor can easily be transformed by various add-ins and dressings. Always a fan of Mediterranean flavors, I decided to dress the kernels with a lemon vinaigrette, salty feta, a zip of red onion, and sweet and tart dried cherries. The dish was a wonderful accompaniment for applewood smoked chicken and a simple salad that evening.
The next day, I spooned our leftovers into mason jars, packed them into my trusty, portable cooler, and was ready for a hike in the Wapack Mountain Range. I think the salad tasted better the second day when the flavors further melded together (or maybe I was just famished by the time I cracked open the jar at the summit!).
Wheat Berry Salad with Dried Cherries and Feta
1 1/2 c dried wheat berries
1/2 c dried cherries
4 oz feta cheese crumbled
1/3 c chopped red onion
3 T chopped fresh flat leaf parsley
salt and pepper throughout
Lemon Vinaigrette
2 T lemon juice
2 T red wine vinegar
1/3 cup EVOO
salt and pepper throughout
Soak the wheat berries for at least 1 hour before preparation.
Fill a medium-sized pot with 3 cups salted water and bring to a boil. Add the wheat berries and turn down the heat to simmer. Cook until the wheat berries are chewy, about 50 minutes. Let cool slightly.
Meanwhile, whisk together the Vinaigrette ingredients in a small bowl and set aside.
Transfer the wheat berries to a serving dish. Add the dried cherries, feta, red onion, chopped parsley, Vinaigrette and stir to combine. For better flavor, prepare the salad a few hours ahead of time or ideally, the day before to allow flavors to meld. Serves 6
1 1/2 c dried wheat berries
1/2 c dried cherries
4 oz feta cheese crumbled
1/3 c chopped red onion
3 T chopped fresh flat leaf parsley
salt and pepper throughout
Lemon Vinaigrette
2 T lemon juice
2 T red wine vinegar
1/3 cup EVOO
salt and pepper throughout
Soak the wheat berries for at least 1 hour before preparation.
Fill a medium-sized pot with 3 cups salted water and bring to a boil. Add the wheat berries and turn down the heat to simmer. Cook until the wheat berries are chewy, about 50 minutes. Let cool slightly.
Meanwhile, whisk together the Vinaigrette ingredients in a small bowl and set aside.
Transfer the wheat berries to a serving dish. Add the dried cherries, feta, red onion, chopped parsley, Vinaigrette and stir to combine. For better flavor, prepare the salad a few hours ahead of time or ideally, the day before to allow flavors to meld. Serves 6
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