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Wheatberries, Feta, and Dilly Tomatoes Salad

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"America is learning to love salads and I love being able to help. Grains are also gaining in popularity and the one that I want to have a meteoric rise in fandom is wheatberries. Nutty, toothsome, fresh and healthy, wheatberries are an easy grain to prepare and add versatility to your pantry." - Hugh Acheson 

Level of Ease:

Easy

Preserving Method:

Enjoy Now

You Will Need:

  • 1 ½ cups wheatberries
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 cup dilly tomatoes
  • 2 cups arugula, chopped
  • ½ cup dill pickles, chopped
  • 1 cup diced feta
  • ¼ cup fresh mint leaves
  • ¼ cup flat-leaf parsley, chopped
  • ½ teaspoon kosher salt freshly ground black pepper to taste

Directions:

  1. RINSE the wheatberries under cold running water in a fine meshed sieve. Place the wheatberries in a pot and cover with 4 1/2 cups of water. Bring to a boil and then add ½ teaspoon of the salt. Simmer and cook for 30 minutes. Drain, toss with 1 tablespoon of the olive oil and set aside.            
  2. PULL the dilly tomatoes out of the brine and cut them in half. Place them in a salad bowl and add the arugula, dill pickles, feta, mint, parsley, salt, and pepper and toss well. Add the wheatberries and toss again. Serve on a platter or a large bowl. It’s a great lunch the next day with a fried egg on top. 

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