Have you ever had wheatberries? If not, you have to try them! They have such a unique texture which is so different from most grains that it’s an experience all in itself. Plus they are loaded with fiber and energy so you can eat this as a main or serve as a side salad with soup or meat substitutes.
I love to make a big batch of this salad on Sundays and eat it for lunch all week long. Here are 5 reasons why you have to make this salad:
- so easy to take on the go because it doesn’t have to be refrigerated (though it’s recommended)
- super filling
- super healthy with loads of fiber and vegetable goodness (plus olive oil to help your body absorb those nutrients!)
- relatively cheap to make big batches of
- versatile so you can add whatever veggies you have on hand (so feel free to experiment and don’t stick to exact recipe!)
- 1 cup wheatberries, cookied
- 1 small onion, chopped
- 1 red bell pepper, chopped (I had rainbow bell peppers from the farmers market that made it extra colorful)
- 1/2 cup chopped veggies (I usually use carrots but didnt have any so used cherry tomatoes. Feel free to add scallions, broccoli, spinach, etc)
- 3 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
Cook wheatberries as directed on the package (usually along the lines of boiling and simmering them on the stove top for an hour).
While they are cooking, heat a tablespoon of olive oil over medium heat in a skillet. Add onion and let cook for about 5 minutes or until translucent. Turn heat off and add rest of olive oil and balsamic vinegar.
In a large bowl, combine all the ingredients and add salt/pepper to taste. Let sit for at least a half an hour (longer is recommended which is why I like making it for the week ahead) so that all the flavors absorb together.
Munch down on your porch. or with your kitty. or something.