I get really bored with tradition summer salads. Pasta and Potato salad seem to be everywhere, usually laden with mayo/eggs, and are high calorie/no nutrients. So, when I was asked to cater, I knew I want to do a couple of non-tradition salads that weren’t chocked full of mayo (yes, I am a mayo hater and darn proud of it!)
In my constant trial new grains, I find grains that I absolutely adore. Take for example my recent quinoa kick. I can’t seem to get enough. I am also a whole wheat nut (so much so that the only pizza I eat out is from a local place that will replace your crust with a whole wheat one if you ask.) I love the flavor of whole wheat flour and from that came a love of wheat berries. I love the slightly chewy texture and the wholesome flavor these little guys give off and when combined with veggies and feta- you can’t go wrong.
So try ditching the potato salad- your mayo won’t mind.
- 1 cup wheat berries
- 1 3/4 cup water
- 1 cup cherry tomatoes
- 1/2 cup black olives
- 1/2 cup green onions
- 1/2 cup zucchini
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1/4 cup basil leaves
- 1 teaspoon each: salt and pepper
- 1/2 cup feta
- In a large sauce pan, combine wheat berries and water, bring to a rolling boil, and then reduce to a simmer. Cover and let cook for 1 hour until wheat berries are tender. (the texture will still be slightly chewy.) Drain, set aside, and let cool.
- In a food processor (or blender) combine oil, vinegar, basil, salt, and pepper. Pulse until basil leaves are in small pieces and the oil/vinegar has come together (emulsified.) In a large bowl, combine wheat berries, veggies, and dressing, tossing until wheat berries are covered. Fold in feta cheese and refrigerate until ready to use.