Description
This whole grain salad is packed with juicy fresh cherries, feta, walnuts, basil, and a vibrant cherry vinaigrette for a nourishing salad that tastes like summer.
Ingredients
Units
Scale
- 1 cup uncooked wheat berries
- 3 cups sweet cherries
- 1/4 cup olive oil
- 2 tablespoons aged sherry vinegar (or any light vinegar)
- 1/4 teaspoon salt
- 1/2 red onion, thinly sliced then roughly chopped
- A couple handfuls of fresh greens (use what you have/see notes)
- 3/4 cup feta, crumbled
- 3/4 cup walnut halves, roughly chopped
- 1/4 cup fresh basil, sliced into ribbons
- Optional: edible flowers (nasturtiums are so good in this)
Instructions
- Wheat berries. I make my wheat berries similarly to pasta! Fill a medium-large pot with plenty of water (at least 3 cups) and salt it until it tastes like the sea. Bring the water to a boil and add the wheat berries. Reduce the heat until the water is simmering happily, then cover and let the wheat berries cook until soft and chewy, about 30 minutes. Drain and rinse under cool water once done.
- Vinaigrette. Meanwhile, you'll make the cherry vinaigrette. You can pit the cherries in advance, but I like to do them while the wheat berries are cooking (might as well). So here you'll pit the cherries and set aside two cups. Transfer the remaining cup to a food processor with olive oil, vinegar, and salt. Blend until smooth, and set aside.
- Assemble. Add the rinsed and cooled wheat berries to a large bowl, along with remaining two cups of pitted cherries, red onion, greens, feta, and walnut halves. Pour about half the dressing into the salad and gently toss. Sprinkle with the fresh basil ribbons, and serve immediately.
Notes
- Fresh greens. So many different kinds of greens would be good here. Use what you have! Arugula, mixed greens, red leaf lettuce, and spinach are some of my favorites.
- How to serve. I like to serve this immediately after it's dressed. Otherwise, I'll store the dressing and salad separately in the fridge and toss together right before serving. Usually I start with half the dressing, and put the rest out in case anyone wants more to top their own salad. If you care about the feta staying white, feel free to sprinkle more on the top!
- How to store. This salad keeps in the fridge, undressed, for up to five days. If you have the cherry vinaigrette on, it's best enjoyed within three days.
- Prep Time: 10
- Cook Time: 30
- Category: Lunch
- Method: Boiling
Nutrition
- Serving Size: 1/4 recipe
- Calories: 499
- Sugar: 23.4 g
- Sodium: 454.4 mg
- Fat: 36.3 g
- Carbohydrates: 39.1 g
- Protein: 10.9 g
- Cholesterol: 25 mg
