← Back to Search Results
American
Wheat Berry Salad with Peppers and Zucchini

Photo by: Joseph De Leo
Comments: 0
 

Recipe

One day at Krupin’s, my local deli in Washington, DC., I noticed a salad that looked too healthy for the heavily meat-laden place. But this wheat berry salad with diced vegetables has been on the menu, according to the deli owner, for years. Wheat berries, also marketed as “spring wheat,” are whole wheat kernels stripped of their husks. Because they are not processed, wheat berries retain many of their nutrients: vitamin E, riboflavin, thiamin, iron, and phosphorus. I tried my own rendition of this dish with everyday garlic vinaigrette. You can vary it by adding feta cheese, fresh capers, and dill. This salad will last three to four days in your refrigerator. Freeze any leftover cooked wheat berries and throw them into your dough the next time you make bread.

Yield: 6-8 servings

Ingredients

  • 2 cups raw wheat berries
  • 1 tablespoon salt
  • 1 medium red pepper, diced
  • 1 medium green pepper, diced
  • 1 medium zucchini, diced
  • 1 medium onion, diced
  • 5 sprigs of parsley, chopped
  • 2 tablespoons chopped or torn fresh basil
  • 2 tablespoons chopped fresh chives
  • 2-3 tablespoons goat or feta cheese

Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon mustard
  • 1 or 2 pinches sugar
  • Salt and freshly ground pepper to taste

Directions

The night before you plan on serving the salad, put the wheat berries in a large pot, cover them with 4 inches of water, and soak them, covered, for 8 hours or overnight, in the refrigerator. This shaves an hour off the berries’ cooking time.

The next day, pour out the soaking water, cover the berries with an inch or so of water, then add the salt and bring to a boil. Reduce the heat and simmer, covered, for about 1 hour or until the berries are tender but still very chewy. If you haven’t soaked the berries overnight, simmer them for an additional 1 hour or until done. You will have about 5 cups of wheat berries.

While the berries are simmering, toss the peppers, zucchini, and onion in a large bowl.

Prepare the vinaigrette by briskly stirring together the vinegar, olive oil, crushed garlic, mustard, sugar, and salt and pepper in a small bowl.

When the berries are tender, drain the water and add them to the vegetables, stirring gently with a large spoon. Toss with the vinaigrette, parsley, basil, chives, and goat cheese and serve at room temperature.


© 2005 Joan Nathan

Note from Cookstr's Editors

Nutritional information is based on 8 servings, includes 1 teaspoon of added salt, and 2 tablespoons of feta cheese.

 

Nutritional Information

Nutrients per serving (% daily value)

231kcal (12%)
40mg (4%)
38mg (63%)
37mcg RAE (1%)
332mg
72mg
7g
3g
7g
39g
2mg (1%)
619mg (26%)
1g (6%)
6g (10%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?