About the Recipe
Mediterranean salad with wheat berry, tomato, and roasted leeks and onion. Dressed in a simple homemade Greek dressing. Healthy, light, and incredibly filling. Keep gluten-free by subbing quinoa or another gluten-free grain of choice.
Ingredients
Salad
1 pinch salt
1 cup wheat berries*
1 cup baby tomatoes (halved)
1/4 cup kalamata olives (halved)
1 medium red onion (sliced)
2 large leeks (green stems removed, thoroughly washed and diced)
Dressing
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp pepper
1 tsp dried oregano
3 cloves garlic (minced)
1/2 cup good olive oil
Toppings
Hummus, pine nuts, fresh parsley, pita chips
Preparation
Preheat oven to 400 degrees F (204 C).
Bring 3 cups water to a boil in a small saucepan. Add salt and wheat berries and reduce to a simmer. Cover and cook for 25-30 min, until tender. They should be chewy but not tough.
Drain and add to a large serving bowl. Add 2 tsp olive oil and a pinch of salt
Place leeks and onion on a baking sheet and toss with 1 Tbsp olive oil and a pinch each salt and pepper. Bake for 23-28 min or until tender and golden brown. Toss halfway through for even cooking. Set aside.
In the meantime, prepare dressing by combining all ingredients except olive oil in a small mixing bowl. Stream in olive oil as you whisk to emulsify.
Add tomatoes, olives, roasted leeks and onions to the wheat berries and toss with enough dressing to coat.
Additional garnishes might include hummus, pine nuts, parsley and pita chips.