Wheat Berry and Feta Salad
Adapted from Gourmet/Epicurious
~from Savoring Time in the Kitchen
Yield: Serves 6
2 cups cooked wheat, spelt, or rye berries (I used Bob's Red Mill Brand)
1 cup diced Feta cheese (I like Feta in water or good, dry Greek Feta)
1/4 cup thinly sliced scallions
1/2 cup diced seedless cucumber
1/2 cup diced red bell pepper
1/4 cup mixed minced fresh herbs such as parsley, mint, basil, oregano
1 cup cherry tomatoes, halved or quartered
I also used about a cup of crisp-tender green beans, cut into pieces
Fresh greens for serving (optional)
Dressing Ingredients:
3 tablespoons fresh lemon juice (from about 1 whole lemon)
1 tablespoon red-wine vinegar
1 teaspoon ground cumin
1 garlic clove, minced
Red pepper flakes to taste, about 1/4-1/2 teaspoon
1/2 cup extra-virgin olive oil
Salt and Pepper to taste
First, cook the wheat berries in a saucepan of boiling, salted water for about 1 hour, or until they are tender but still slightly crunchy. (See package directions). Drain and set aside to cool.
Prepare the dressing by placing everything except the olive oil in a small bowl. Slowing whisk in the olive oil to emulsify and adjust seasonings to taste.
In a large bowl stir together the wheat berries, Feta, onion, cucumber, red pepper, tomatoes and minced herb. Toss with the dressing until coated. Taste and add more dressing, if desired.