Chewy, tangy, spicy, salty, and sweet—what more could one ask for? Find wheat berries (which are ground to make flour) in the bulk section of well-stocked grocery stores and health food stores. Soaking them in water to cover, like you would dried beans, helps reduce cooking time. This salad is a perfect summer potluck or picnic dish.
- wheat berries
- balsamic vinegar
- fruit vinegar (optional)
- prepared mustard of choice (such as Dijon, yellow, whole grain, sweet hot, or a combination)
- fresh orange or lemon juice
- radishes, diced
- cucumber, diced
- green onion, thinly sliced
- Kalamata olives, pitted and chopped
- baby arugula leaves
- cooked or canned pinto beans (optional)
- fresh mixed herbs (such as mint, cilantro, parsley, and basil), chopped
- slivered almonds
- In a saucepan, add the wheat berries and enough water to cover (you can use the soaking water), bring to a boil, covered, and simmer until soft (they will be chewy). Move off the heat and allow the berries to absorb any leftover water. Let cool.
- Meanwhile, in a measuring cup with a spout, add the raisins. Add balsamic and fruit vinegars and prepared mustard and whisk until well combined. Let stand for several minutes. Taste and season with vinegar, mustard and/or orange or lemon juice.
- Add the radishes, cucumber, green onion, olives, and arugula to a large bowl. Pour in the raisins and dressing. Add the wheat berries, beans, herbs, and almonds. Toss, taste, and adjust the seasonings.
- Serve at room temperature or chilled.