I apologize for my infrequent posts of late. I’m afraid things are going to be this way for a touch longer, just another month or so. I beg your patience. I’ll still be posting regularly, just a bit less often. Blame it on the wedding, I find myself doing that for everything these days.
Now, on to the good stuff! I conjured this salad after a strong craving for a chilled caprese salad without all the cheese (trying to keep things light around here!). Plus I’m a huge fan of wheatberries. They are chewy and nutty and burst satisfyingly between the teeth. They are also packed with protein and fiber and give nice bulk to this salad.
It’s so flavorful, you could easily leave out the parmesan for a vegan version. You could even sub in small bits of mozzarella for the parmesan. It’s great for work lunches, travels like a dream, and can be served at room temperature.
Ingredients: (makes 1 to 2 servings)
1 1/2 cups wheatberries
1 ripe tomato, chopped
5 basil leaves, finely chopped
3 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1/4 cup grated parmesan cheese
Directions: To prepare the wheatberries, boil them on the stovetop until tender. Drain and add to a mixing bowl.
Chop the tomato and add to the wheatberries.
Next, add the basil and combine.
In a small bowl, make the dressing. Add the balsamic vinegar.
Pour in the olive oil and whisk vigorously.
Pour over the wheatberry mixture.
Combine until the mixture is well coated.
Add the parmesan cheese and mix well.
Serve at room temperature or slightly chilled.
Garnish with a bit more basil and enjoy.
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