Wheat berry + arugula salad with Kalamata olives, fresh herbs + balsamic-mustard dressing (dairy-free, egg-free, vegetarian)

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.

Ingredients
  • wheat berries
  • raisins
  • 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
Method
  1. 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.
  2. 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.
  3. 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.
  4. Serve at room temperature or chilled.
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