Farro and White Wheat Berry Greek Salad with Toasted Pine Nuts and Feta

Makes 8 servings

 

1 cup (dry) Farro

1 cup (dry)  Soft White Wheat Berries
½  tsp Sea Salt


Several hours ahead or the night before, soak the farro and wheat berries in a bowl of water, to cover.  Drain, place in saucepan and cover the grains with water, about two inches over the top of the grain.  Bring to a boil, reduce heat and simmer until tender but still firm, al denté.  Drain and allow to cool.


 

Vinaigrette:

 

¼ cup Balsamic Vinegar

Juice from one Lemon

Zest from one Lemon

1 TB Oregano, dried

4 TB Parsley leaves, rough chop

4 TB Basil leaves, rough chop

2 cloves Garlic, minced

¼ tsp ground Pepper

2 TB Extra Virgin Olive Oil

Whisk all ingredients together in a large bowl.  Set aside while you prepare the salad ingredients.


Salad:

 

1 red Bell Pepper, diced

3 small Persian Cucumbers, diced

2 large Tomatoes, diced in large chunks

¼ of a large Red Onion, minced

Cooked Grains

 

Toss all ingredients together in the bowl of Vinaigrette.  Serve immediately or refrigerate.  Keep in mind that tomatoes taste best when room temperature. 

 **Add some Feta Cheese and Toasted Pine Nuts to each serving.  The crunch of the nuts and the tangy, saltiness of the feta is a perfect addition.

 

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