WHEAT BERRY SALAD WITH TOMATOES, FETA, AND PICKLED VEG

Recipe by The Leek and the Carrot

This salad is so bright and acidic and just the perfect summer side to pair with a rich piece of grilled meat. If we had had steak or sausages around, I would have paired it with that. Chicken thighs would also be great, or this could be a wonderful side dish for a Mexican style dinner of fajitas, elote, etc.

Takes 45-60 minutes

Serves 6 as a side (or 2-4 as a main)

Ingredients:

1/2 cup white wine vinegar

1/2 cup water

2 teaspoons sugar

1 teaspoon salt, divided

2 red cipollini onions, halved and thinly sliced

2 hot peppers, thinly sliced

1 1/2 cups spelt (or wheat) berries

3 tablespoons olive oil, divided

3/4 cup pistachios

4 ounces crumbled feta

2-3 cups diced tomatoes (or quartered cherry tomatoes)

Directions:

  1. In a small saucepan, combine vinegar, water, sugar, and 1/2 teaspoon salt. Heat over medium heat until sugar is dissolved.

  2. Place onions and peppers in a small glass bowl or measuring cup. Pour pickling liquid over and press down with a spoon to make sure all veggies are covered. Set aside.

  3. In a medium saucepan, cover wheat berries with water and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to medium low heat and maintain a simmer until tender, about 30-45 minutes. Once cooked, drain any excess water and rinse under cold water.

  4. In a small skillet, warm 1 tablespoon of olive oil over medium heat. Add pistachios and toast until fragrant, about 6-7 minutes. Roughly chop and add to the wheat berries along with cherry tomatoes, remaining 2 tablespoons olive oil, drained pickled veggies, and feta. Toss gently to combine.

Tomatoes, Onion, Hot peppersBethanee WrightComment