Wheat Berry and Tomato Salad
Published August 10, 2009
Andrew Scrivani for The New York Times
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water
Salt
freshly ground pepper
1 ½ to 2 cups diced tomatoes
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 cup diced celery or cucumber, or a combination
3 tablespoons freshly squeezed lemon juice (more to taste)
3 tablespoons extra virgin olive oil
2 ounces feta, crumbled (about ½ cup)
1 to 2 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
Nutritional analysis per serving (6 servings)
25 grams carbs; 11 milligrams cholesterol; 204 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 5 grams fiber; 346 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
- Step 2
While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
- Step 3
After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.
Advance preparation: This salad keeps well for several hours in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This is a quintessential Martha Rose Shulman salad, well-balanced textures and beautiful flavors.
The only things I'm always tempted to add are onions. In this case, red onions are wonderful.
I'm guessing Martha doesn't like raw onions? ;)
Great! If you use really fresh, sweet summer tomatoes, it barely needs even 1 tbs of olive oil. I used a full English cucumber and well over 2 cups of diced tomatoes and still had plenty of dressing - in fact, the farro/wheat berries at the bottom of the bowl with the excess might have been the best part!
Completely forgot to mention in my note, red onions are essential for the dish, I think (or my tongue does). Super finely minced, loved it
So simple, so easy, so good! I used the cucumber option; also used Rye berries because I like them better. Even after skimping on the marinating time, it was still outstanding! Note: this makes a LOT of salad, easily more than 6 servings.
Made with farro. Even better the next day!
An excellent recipe. Healthy, tasty, and relatively easy to make. I used goat cheese instead of feta because that’s what I had. Delicious and a good way to feed a crowd.