Monday, September 12, 2011

Tomato and wheatberry salad

There's going to be a lot of variations on the "tomato and ____ salad" theme. But hey, they're all tasty.

This is essentially tabbouleh, made with wheatberries instead of bulgur wheat. There's more prep involved, but there's also a chewier, more toothsome texture. If you like that sort of thing.

2 cups wheatberries
4 medium tomatoes, diced
1 cup cucumber and/or celery, diced
3 tablespoons lemon juice and/or olive oil
1 tablespoon each sherry or tarragon vinegar and balsamic vinegar
Crumbled feta, chopped fresh parsley and mint (amounts to taste)

Soak the wheatberries in water at least one hour or overnight. Pour them with the soaking water into a saucepan, bring to boil, then cover and simmer for an hour. Let sit 15 minutes. Drain, and add the rest. Let that sit one hour, and serve at room temperature.

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