As promised, something a bit lighter on the system than deep-fried dough balls, unless you’re gluten-free, in which case, you should check out my gluten-free salad that was based on this one.
Wheatberry Salad
1 cup wheatberries cooked in 3 cups water (I use a pressure-cooker; you can boil them until tender instead; 35 minutes under pressure, or an hour or two in a regular pot)
3 chopped scallions
any number of tomatoes, chopped, optional
1-2 chopped bell peppers, any color
1 bunch parsley, minced
1 handful mint leaves, minced
1/4 cup lemon juice or vinegar (any kind)
1/2 cup olive oil (or other oil)
salt and pepper to taste
1-5 cloves garlic, minced
Drain wheatberries. Add scallions, tomatoes, peppers, parsley, and mint, and toss. Mix remaining ingredients and add to salad. Mix well. Chill 1 hour or overnight.
Ohmygosh Serene, that looks wonderful. I can still get good tomatoes down here on the central coast, and I am coming up to northern Cal next week for a flying visit. I am planning to hit up the Bowl on Tuesday: can I get wheatberries there?
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