Have you ever had wheatberries? If not, you have to try them! They have such a unique texture which is so different from most grains that it’s an experience all in itself. Plus they are loaded with fiber and energy so you can eat this as a main or serve as a side salad with soup or meat substitutes.
I love to make a big batch of this salad on Sundays and eat it for lunch all week long. Here are 5 reasons why you have to make this salad:
- so easy to take on the go because it doesn’t have to be refrigerated (though it’s recommended)
- super filling
- super healthy with loads of fiber and vegetable goodness (plus olive oil to help your body absorb those nutrients!)
- relatively cheap to make big batches of
- versatile so you can add whatever veggies you have on hand (so feel free to experiment and don’t stick to exact recipe!)
Wheatberry Salad
- 1 cup wheatberries, cookied
- 1 small onion, chopped
- 1 red bell pepper, chopped (I had rainbow bell peppers from the farmers market that made it extra colorful)
- 1/2 cup chopped veggies (I usually use carrots but didnt have any so used cherry tomatoes. Feel free to add scallions, broccoli, spinach, etc)
- 3 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- salt
- pepper
Cook wheatberries as directed on the package (usually along the lines of boiling and simmering them on the stove top for an hour).
While they are cooking, heat a tablespoon of olive oil over medium heat in a skillet. Add onion and let cook for about 5 minutes or until translucent. Turn heat off and add rest of olive oil and balsamic vinegar.
In a large bowl, combine all the ingredients and add salt/pepper to taste. Let sit for at least a half an hour (longer is recommended which is why I like making it for the week ahead) so that all the flavors absorb together.
Munch down on your porch. or with your kitty. or something.