Heritage Wheat Berry Summer Salad
We love salads but get stuck in a rut making them. When we have people over for dinner and they ask what they can bring, I always ask if they can bring salad.
It’s still more wintery than summery in MN (Change this depending on when it goes) and we are planning our gardens. Darrold is mostly in charge of veggies and herbs and I do the flowers. That made me want a colorful salad that had some summer ingredients in it.
Often restaurants ask if you want to add protein to the salad you order. The base of this one is wheat berries and those are loaded with protein so you don’t have to add any chicken or shrimp.
I use this recipe as a guide, subbing or adding what is in my garden at the time, or what I can get locally at a farmers market. Use whatever veggies and herbs you have at the moment - I’m thinking peas, broccoli, green beans, basil, dill, blueberries or raspberries. The base and dressing is your canvas for a beautiful creation.
Ingredients
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1 Cup wheat berries (red or white)
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6 Cups water
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1 Tbsp olive oil
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½-1 tsp salt
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¼ tsp pepper
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Juice of 1 lemon
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1 Tbsp honey
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1 lb asparagus, raw or lightly grilled and cut into bite-sized pieces
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¼ Cup fresh parsley, chopped
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1 lb strawberries, chopped into bite-sized pieces
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8 oz burrata cheese
Directions
In a large pot, add the wheat berries and water. Simmer for 1-2 hours. You can soak the berries for a few hours or overnight and the cooking time will be less. Watch the pot toward the end and add more water if necessary. When the berries are chewy, they’re done.
Drain the berries and cool.
If you want to lightly grill the asparagus, cut off the woody portion, place on a baking sheet and toss with a drizzle of olive oil, and a little salt and pepper. Roast to your decided doneness. It should retain the green color and be a little crisp but tender. Cool.
If you want the asparagus raw, chop off the woody ends and shop into bite-sized pieces.
Place in a large mixing bowl.
Add the strawberries, parsley, and cooled berries and asparagus.
In a small bowl, whisk together lemon juice, honey olive oil, and salt and pepper to taste.
Pour over veggies, fruit and herbs, mixing well.
This salad needs time for the flavors to blend so make it early the day you want to serve it, or the day before.
Bring the salad and burrata to room temperature before serving. Taste to adjust salt and pepper, if necessary.
To serve: Serve in individual bowls topped with a portion of burrata, 1/8th of a large ball or ¼ of a small ball.
