Serves 8
Start to finish: 1 1/2 hours (including time for cooking the wheat berries)
3 cups cooked wheat berries (cook accordingly to package directions)
3 cups quartered cherry or grape tomatoes
1/2 cup chopped onion
1/2 cup roughly chopped olives (black, green or a combination)
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
¼ cup chopped fresh mint
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh thyme leaves
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 teaspoon Dijon mustard, preferably coarse
Kosher salt and freshly ground pepper to taste
Place the wheat berries in a large mixing bowl, and add the tomatoes, onion, olives, scallions, parsley and mint. Toss to combine.
In a small bowl or container, place the olive oil, thyme, lemon juice, rice vinegar, mustard, and salt and pepper. Stir or shake to combine well, then pour the dressing over the grain salad. Toss to combine. Transfer to a serving bowl and serve at room temperature.
Nutrition information per serving: 212 calories; 70 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 313 mg sodium; 31 g carbohydrate; 6 g fiber; 2 g sugar; 6 g protein.
Katie Workman, Associated Press
