Best Summer Wheat Berry Salad With Chimichurri Dressing Recipes

WHEATBERRY SALAD

Wheatberry Salad image

Provided by Ina Garten

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Steps:

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

SUMMER WHEATBERRY SALAD

Summer Wheatberry Salad image

This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.

Provided by P48422

Categories Grains

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup soft wheatberries (any health food or natural food store will have them)
6 cups water (or vegetable stock)
1/2 teaspoon kosher salt
1 bay leaf
1/2 cup chopped artichoke heart
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red pepper
2 tablespoons capers, rinsed and chopped
3 tablespoons sliced scallions
1/4 cup toasted sliced almonds
2 tablespoons chopped fresh basil or 2 tablespoons cilantro
1 teaspoon finely minced garlic
2 tablespoons fresh lime juice (don't use bottled)
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper
4 ounces mixed fresh greens

Steps:

In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
When cool, drain and put the wheatberries in a large bowl.
Add the remaining salad ingredients.
Make the vinaigrette by whisking all the ingredients together.
Toss with the salad.
Let sit for about 30 minutes at room temperature.
To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.

WHEAT BERRY AND TOMATO SALAD

Wheat Berry and Tomato Salad image

Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.

Provided by Martha Rose Shulman

Categories dinner, lunch, one pot, salads and dressings, main course, side dish

Time 2h30m

Yield Serves six

Number Of Ingredients 12

Ingredients

1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water
Salt
freshly ground pepper
1 1/2 to 2 cups diced tomatoes
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 cup diced celery or cucumber, or a combination
3 tablespoons freshly squeezed lemon juice (more to taste)
3 tablespoons extra virgin olive oil
2 ounces feta, crumbled (about 1/2 cup)
1 to 2 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

Steps:

Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams

WHEAT BERRY SALAD

Wheat Berry Salad image

Provided by Ellie Krieger

Categories side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

Ingredients

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.