This salad is very filling and you can enjoy it as a
vegetarian dish or as side dish with grilled meat.
You can purchase this wheat from Middle Eastern grocery
stores or Health Food stores. We usually cook this wheat as a pilaf with meat
stock and serve it warm with lamb shanks or chicken. I wanted to make a salad
to serve with crab cakes and decided to boil the berries and mix with veggies.
Wheat berries take at least one hour to cook. I try to soak
them in water overnight or for a few hours before I boil them. They will cook
faster within 20 minutes.
2 cups wheat berries, soaked in water for 6 hours
4 cups water
1 tablespoon salt
1 Persian cucumber chopped
5 radishes, chopped
½ cup parsley, chopped
1 sprig of scallions, chopped
½ cup black olives
Juice of 1 lemon
¼ cup wine vinegar
1 teaspoon salt
Dash of black pepper
¼ cup olive oil
In a deep pot, bring water to a boil. Strain the wheat
berries and put them in boiling water. Cover the pot halfway and leave it to cook
for 30 minutes. When the berries are soft, put the wheat berries in a strainer
and rinse with cold water. Transfer the berries to a salad bowl and drizzle the
vinegar and olive oil, and lemon juice over the berries. Season with salt and pepper
and stir. Add olives, cucumbers, scallions, parsley and radishes, and stir.
Cover and refrigerate for an hour for the flavors to blend.
You can add chopped tomatoes and celery if you wish.
Serve it with grilled chicken, or fish.
