Ugly Vegan Kitchen - Lemony Greek Wheat Berry Salad

This Mediterranean-inspired grain salad is chewy from the wheat berries, crunchy from the orange pepper and cucumber, and possesses a flavorful lemon herb dressing that keeps you coming back for more! And best of all, Lemony Greek Wheat Berry Salad’s texture holds up, even after a day or two of refrigeration. It is great for road trips, packed lunches, work lunches, entertaining, potlucks, picnics, as a side dish, or as a main entree.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook Wheat Berries on the stovetop. Transfer the wheat berries into a sauce pan or pot and add enough water to generously cover berries. Add a big pinch of salt and bring to a boil. Cook until tender, 35 to 45 minutes. reduce heat to a simmer, and cover the pan.

Step 2

2. In a small skillet, add red onion, garlic and olive oil, and set the burner to high. When it starts to sizzle, immediately turn the burner down to low, and move the onions and garlic around. Sauté over low heat for ~5 minutes or until the onions are soft. Do not allow anything to brown or burn. Remove from heat, and allow to cool.

Step 3

3. In a blender, add lemon juice, white wine vinegar, oregano, parsley, and dijon mustard. When the onions, garlic and olive oil have cooled, add them to the blender as well. Pulse the blender until the herbs are chopped, but are still recognizable. 2 or 3 quick pulses should do the trick. Taste, and season with salt and black pepper. Set aside.

Step 4

4. In a large mixing bowl, add all the remaining ingredients, cooking wheat berries and then, drizzle it with the dressing. Mix together thoroughly, taste, and make any adjustments (more salt? more oregano? more lemon juice?). Serve as a meal, a side, for a work lunch, picnic, potluck… the options are many!

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