I mentioned at one point that I wanted to find a wheatberry salad recipe after really liking the wheatberry sloppy joe recipe I made last fall. CLICK HERE if you missed that recipe. I found THIS SALAD RECIPE and it was was very good. It is definitely a different salad with the roasted veggies and wheatberries which added unique textures and flavors. I have enjoyed cooking with wheatberries and experimenting with them. I am sure I will find new recipes to share soon, but for now, here is how I made the salad.
You will need about 4 leeks and a red onion. Slice them up thinly. Be sure to thoroughly wash the leeks.
Use parchment paper or foil to line the pan. Spray the veggies with cooking oil. Roast the veggies in a 400 degree oven until they are slightly browned and soft. Stir half way through for even browning.
Cook about 1 cup of wheatberries in water until they are cooked through and chewy. Add salt to taste. Drain and toss with more salt if desired. Cool completely. If you need something gluten free, quinoa would be a great substitute.
Cut kalamata olives and cherry tomatoes in half.
The cheese is optional. I happened to have some vegan smoked Gouda so I decided to add it. It was a nice addition to the salad.
After the veggies have cooled a bit, chop them up into smaller pieces.
For the dressing mix together: 2 T olive oil, 1/3 cup red wine vinegar, 1 tsp. oregano, and 3 cloves garlic. Add salt and pepper to taste. For my recipe, I reduced the oil and added a little more vinegar.
Mix everything together to get this beautiful, colorful salad.
I gave this salad a thumbs up. It’s unusual mixture of textures and flavors is what makes this salad so unique, flavorful, and healthy!
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