Imagine a salad that's not just a side dish, but a culinary adventure that combines hearty wheatberries, crisp vegetables, and a tantalizing vinaigrette. This Vegetable Wheatberry Salad isn't just another recipe—it's a game-changing meal that promises to elevate your dining experience with every single bite. Packed with nutrition, bursting with flavor, and incredibly easy to prepare, this dish will become your new go-to recipe for healthy and delicious eating.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup wheatberries
- 2 cups water
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the wheatberries under cold water in a fine mesh strainer. This helps to remove any dust or debris.
- In a medium-sized pot, combine the rinsed wheatberries and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the wheatberries are tender but still chewy. Stir occasionally to prevent sticking.
- While the wheatberries are cooking, prepare the vegetables. Dice the bell pepper and cucumber, and halve the cherry tomatoes. Place all the chopped vegetables in a large mixing bowl.
- Finely chop the red onion and add it to the bowl with the other vegetables.
- Once the wheatberries are cooked, drain any excess water and let them cool for a few minutes. Then, add the wheatberries to the bowl with the vegetables.
- In a small bowl or jar, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste. If using a jar, you can also shake it to combine the ingredients.
- Pour the vinaigrette over the wheatberry and vegetable mixture. Toss everything together gently until the salad is well combined and the vinaigrette evenly coats the ingredients.
- Let the salad sit for about 10 minutes to allow the flavors to meld. This can be done at room temperature or in the refrigerator if you prefer a chilled salad.
- Before serving, taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve the Vegetable Wheatberry Salad as a refreshing side dish or a light main course.
Tips
- Always rinse wheatberries thoroughly to remove any dust and prevent a gritty texture.
- For best results, cook wheatberries al dente—they should be tender but still have a pleasant chewiness.
- Let the salad rest for 10-15 minutes after dressing to allow flavors to fully develop and meld together.
- Use fresh, high-quality vegetables for maximum crunch and flavor.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to a week.
- For added protein, consider mixing in some crumbled feta cheese or grilled chicken.
- This salad tastes even better the next day, making it perfect for meal prep and leftovers.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
