Dawn’s Wheat Berry Salad

There are few things I dislike more than salad bars and buffets. Public restrooms come to mind, but otherwise, I’m drawing a blank. So I’m not quite sure what came over me last week when I was drawn to the salad bar of my grocery store in an almost supernatural pull, equal parts hungry and lazy. Plastic clam shell container in hand, belly up to the Acme salad bar, I found myself evaluating my many rainbow colored options. It seems the middle-aged crisis manifests in many forms.

Obvious sanitation concerns aside, I become paralyzed by the selection process. Too many choices give me anxiety and harken me back to the days of toddler temper tantrums, where my children would melt down picking out what color cup to choose or a pack of gum at the checkout counter if I “rushed” them. Just. Pick. Something. Dammit.

I’m not saying I would have been happier in the days of Soviet Russia, but standing there contemplating the selection of egg salad and broccoli salad and beet salad and bacon — so much bacon in all of the “salads” — and some rather flaccid looking veggies and ten different dressings and six different crunchy toppings and none of it made sense when served together in one container all touching each other that I wondered if I wouldn’t have been better off going next door to Bravo and ordering a cheesesteak for probably less calories than my salad.

But oftentimes inspiration strikes in the most unlikely places. One of the many things I plopped in my container that day was a little sample of wheat berry salad, and this alone was worth my ordeal. Hearty and flavorful, I was immediately enchanted with the humble wheat berry, which is high in fiber and rich in nutrients. Score one for the Acme salad bar.

I picked up these wheat berries from Wegman’s (but certainly use any brand or variety you can find), and I set out to create something healthy, delicious and satisfying for lunch. Mission accomplished. If you’re gluten-free, quinoa or brown rice would work.

Dawn’s Wheat Berry Salad
4 servings

Ingredients
1 cup wheat berries (red winter wheat) cooked per package instructions
1/4 cup olive oil
3 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
1/2 red onion, diced
1/2 – 1 pint cherry or grape tomatoes, halved
1 carrot, shredded
1/4 pound good quality feta cheese, crumbled
1/2 cup black olives of choice, halved

Directions
Cook one cup of wheat berries per package instructions and remove from heat. In medium serving bowl, whisk together olive oil, apple cider vinegar and kosher salt. Add cooked wheat berries and mix well. Add all remaining ingredients, gently combine, and serve chilled or at room temperature. Refrigerate and use within three days.

Wheat berry salad

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2 thoughts on “Dawn’s Wheat Berry Salad

  1. Dawn, some day when you come to SF, I’ll take you to Canyon Market and you’ll experience true salad bar joy. I promise. Miracles happen. Also, I’m very much looking forward to trying this. Nom! I think I’ll put some of those crunchy little Persian cukes in it, too.

    • Funny, we were just talking about maybe going to SF this year (I’ve never been) but hopefully can make it out there in 2014. And you can bet I will take you up on your offer when I get there!

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