Wheatberry Tomato Salad
|Cherry Tomatoes||1 1/2 Cups|
|Green Onions||1 Cup|
|Cilantro||1/2 Cup or more|
|Vegetable Broth||1 QT|
|White Balsamic Vinegar||3 Tbls|
|Olive Oil||6 Tbls|
|Dijon Mustard||2 tsp|
|Salt & Pepper|
There should be another level for recipes that is a level below Easy as this salad could not be easier. The only cooking part is the Wheatberries and they are actually super easy too, you really cannot mess this up!
I buy the Wheatberries from a health store, only because they are cheaper, they sell them at most grocery stores now I’ve seen them at Harmons and WalMart. There are different kinds of Wheatberries, red winter or soft white etc it really doesn’t matter which kind you use it really only affects the cooking time. I cook mine in Vegetable broth but water is fine, cook according to package directions it can take up to an hour or longer on a medium/low simmer but you don’t want them to split or open it looks better if the berries are still intact, it will taste fine if they split so don’t worry.
Unlike rice they will not absorb all the cooking liquid.
Again this is a customizable recipe leave out what you don’t like and substitute Parsley if you don’t like Cilantro, add Parmesan cheese or feta cheese for a different flavor profile.
- Cook Wheatberries in broth or water, rinse in cold water to cool.
- Halve Tomatoes
- Dice Green Onions
- Dice Cilantro
- Mix dressing to taste
- When Wheatberries are cool mix with dressing & vegetables and serve