Wheat Berry Greek Salad
Earlier this week, diagnosis I asked you guys what you wanted to see more of on the blog. I got quite a few requests for salads, anabolics in-season produce and vegetarian dishes among others. It’s a total coincidence, sale but I already had this recipe ready to go. It’s a salad, cucumbers and tomatoes are in season and it’s vegetarian – 3 for 3.
I hope this one makes it into the rotation for a lot of you. For me, it’s the perfect salad to pack for lunch. It’s easy to make, travels well and keeps for a few days. It’s your basic Greek salad: tomatoes, cucumbers, onions and feta, but I used wheat berries instead of lettuce and added chickpeas to make it even more hearty. I didn’t have any olives, but they would be a very welcome addition and I recommend you add them if you’ve got them.
The dressing is made with fruity olive oil, red wine vinegar, lemon juice, oregano and tahini. It’s light and bright and refreshing. I also sprinkled the top with Za’atar, a Middle Eastern condiment made with sumac, thyme and sesame seeds, for a little bit of that exotic flavor, but that’s totally optional.
This salad is also versatile. Use your favorite grain – spelt, wheat berries, farro, couscous – or a combination of your those. It’s a dish that Tom and I both love and I think you’ll love too. It also makes you feel better about eating way too many of those Banana, Peanut Butter and Chocolate Chip cookies.
