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Wheatberry Salad

Wheatberry Salad

 Like so many home cooks, Barefoot Contessa cookbooks are among my favorites.  Ina Garten prepares her food with such style and flair and I’ve learned so much from her books.  This wheatberry salad comes from her Barefoot Contessa Family Style Cookbook.  Wheatberries are a chewy whole grain and have a slightly nutty flavor.  I love bringing this salad to potlucks or picnics because it tastes great at room temperature and nothing gets wilted or mushy.  I’ve been making this for several years now and I never get tired of it!

Wheatberry Salad

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Wheatberry Salad
Serves: 4-6 side portions
 
Ingredients
  • 1 cup hard winter wheat berries
  • 1 cup finely diced red onion, about 1 medium onion
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 scallions, minced
  • ½ red bell pepper, small diced
  • 1 carrot, small diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Boil 3 cups of salted water in a saucepan. Add the wheat berries and cook, partially covered, over low heat for 40-45 minutes. Wheatberries should be soft, but still chewy when they are done. Drain and set aside.
  2. Heat 1 tablespoon of olive oil over medium heat. Add the red onion and saute until the onion softens and becomes translucent, about 5 minutes. Turn off the heat and add the remaining 2 tablespoons of olive oil and balsamic vinegar. Stir together with the onion.
  3. In a large mixing bowl, mix together the wheatberries, scallions, red pepper, carrot, salt, and pepper. Add the sauteed onion and mix again until the wheatberries are evenly coated with the olive oil and balsamic vinegar. Allow the salad to stand at room temperature for at least 30 minutes before serving so flavors can meld. Season with additional salt and pepper to taste.
Notes
barely adapted from Barefoot Contessa Family Style

 

 

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Greek Quinoa Salad

Greek Quinoa Salad | Gather & Dine

There was a time in my life when I didn’t like olives or feta, but now I love them both.  Ten years ago, I would have never wanted to eat a Greek salad, but now I think I could eat one everyday.  I try to keep this in mind when my kids turn their heads away from some of the meals I lovingly labor over for them.  When I think about how much my tastes have changed over the years, I have hope that theirs will too.

Along with feta and olives, this simple Greek Quinoa Salad has tomatoes, cucumbers, and red onion with a bright red wine and lemon vinaigrette dressing.  Use the ripest tomatoes possible for the best taste and texture.  If you make this salad ahead of time,  save some of the dressing and add it right before serving.

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Greek Quinoa Salad
 
Ingredients
  • For the Salad:
  • 1 cup quinoa
  • 2-3 ripe roma tomatoes, diced
  • ½ English cucumber, diced
  • ¼ cup red onion, small diced
  • ¼ cup kalamata olives, pitted and sliced
  • ⅓ cup feta cheese, crumbled

  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine veingar
  • 1 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ⅛ teaspoon pepper
Instructions
For the Salad:
  1. In a medium pot, boil 6-8 cups of water over high heat. Rinse the quinoa in a fine mesh strainer. When the water is boiling, slowly add the quinoa and boil uncovered for 11-14 minutes. After 10 minutes, start checking the quinoa for doneness. The quinoa is done when the "dot" in the middle of the quinoa starts to disappear and when some of the white filaments start to come off the seeds. Drain the quinoa over a fine mesh strainer and let cool.
  2. In a large bowl, use a wooden spoon to combine the quinoa with the rest of the ingredients. Add ¾ of the dressing and toss thoroughly. Season to taste with extra salt and pepper. Toss in the remaining dressing right before serving.
For the Dressing:
  1. In a small bowl, use a wire whisk to blend ingredients.
Notes
adapted from Alice Water's The Art of Simple Food

 

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Kale and Farro Salad

Kale and Farro Salad

This Kale and Farro Salad is my kids’ very favorite way of eating kale.  They like kale chips with just some olive oil and sea salt pretty well, but they eat it most happily when I prepare it like this.  This salad is such an interesting combination of slightly crunchy kale, chewy farro, and toasted almonds.  I think it makes a great light lunch or it can be a side dish in a more substantial dinner.  If there are leftovers, it tastes great at room temperature or you can rewarm it in the oven for a few minutes to add some crunch to the kale again.

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Kale and Farro Salad
Serves: 4 side dish portions
 
Ingredients
  • 5 cups lightly packed chopped lacinato kale, from 1 large bunch
  • 1 cup farro, uncooked
  • ½ cup sliced almonds
  • 3 tablespoons olive oil
  • 1 tablespoon tamari or soy sauce
  • ¾ teaspoon sesame oil
Instructions
  1. Preheat oven to 350.
  2. In a small saucepan, toast the farro over medium heat for 2-3 minutes. Turn the heat off and add 2 cups of salted boiling water to the farro. Turn the heat back on and return to a boil. Lower the heat and simmer for 20-30 minutes. Farro should have a slightly chewy texture when done. Drain the excess water. Set farro aside in saucepan and cover to keep warm.
  3. Whisk together the tamari, olive oil, and sesame oil.
  4. Spread the kale on a large baking pan and pour ¾ of the tamari dressing over the kale. Use hands to massage the dressing into the kale.
  5. Bake kale at 350 for 5 minutes. Sprinkle almonds over the kale, give a quick stir, and bake for another 5-7 minutes, until almonds are toasted and kale is crispy.
  6. In a large bowl, combine the farro with the kale and almonds. Mix in the remaining dressing and serve warm.
Notes
adapted from Heidi Swanson's Super Natural Every Day

 

 

 

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