Wheat Berry And Tomato Salad Recipes

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TOMATO GREEN BEAN SALAD WITH WHEAT BERRIES



Tomato Green Bean Salad with Wheat Berries image

Provided by Molly Yeh

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups (175 grams) wheat berries
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 pound green beans, trimmed and cut into 1- to 2-inch pieces
3 tablespoons honey
2 tablespoons sherry vinegar
3 limes (363 grams)
1/2 cup olive oil
1 pound baby heirloom medley tomatoes (453 grams), cut in half
10 ounces cherry tomatoes (290 grams), cut in half
3 roma tomatoes (360 grams), chopped into 1-inch chunks
1 clove garlic, grated
1 large jalapeno (46 grams), thinly sliced
1 small red onion (96 grams), thinly sliced
1/2 cup basil leaves, torn if large
1/2 cup whole fresh mint leaves

Steps:

  • Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
  • Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
  • Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
  • Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.

WHEAT BERRY SALAD WITH TOMATOES AND ZUCCHINI



Wheat Berry Salad With Tomatoes and Zucchini image

Make and share this Wheat Berry Salad With Tomatoes and Zucchini recipe from Food.com.

Provided by zeldaz51

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

salt
1 cup wheat berries
1 zucchini, chopped
1/4 cup sun-dried tomato
2 plums or 2 salad tomatoes, seeded and chopped
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
fresh ground black pepper
1/4 cup shredded fresh basil (shred just before service)

Steps:

  • Fill a pot with water, salt it, and bring to a boil. Add the wheat berries and cook, covered, about 1 hour until tender. Drain the wheat berries, rinse them unde cold water to cool, drain, and place in a bowl.
  • Meanwhile, bring a small pot of water to a boil, salt it, add the zucchini and cook until tender-crisp, about 1 minute. Drain the zucchini, reserving the cooking water, and rinse the squash under running cool water. Drain again an add to wheat berries.
  • Add the dried tomatoes to the reserved zucchini water and let stand about 10 minutes until soft. Drain and finely chop the tomatoes.
  • Mix them with the fresh tomatoes and add the tomato mixture to the wheat berries.
  • In a small bowl, whisk together the vinegar, oil, garlic, 1/4 teaspoons salt, and pepper. Pour the dressing over the wheat berry mixture and toss to coat. Cover and refrigerate for up to 3 days. Toss shredded basil in just before service.

Nutrition Facts : Calories 64.4, Fat 2.6, SaturatedFat 0.4, Sodium 77.7, Carbohydrate 9.5, Fiber 1.4, Sugar 7.6, Protein 1.5

WHEAT BERRY AND TOMATO SALAD



Wheat Berry and Tomato Salad image

Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, salads and dressings, main course, side dish

Time 2h30m

Yield Serves six

Number Of Ingredients 12

1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water
Salt
freshly ground pepper
1 1/2 to 2 cups diced tomatoes
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 cup diced celery or cucumber, or a combination
3 tablespoons freshly squeezed lemon juice (more to taste)
3 tablespoons extra virgin olive oil
2 ounces feta, crumbled (about 1/2 cup)
1 to 2 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

Steps:

  • Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
  • While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
  • After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams

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