Summer Wheat Berry Salad

When it’s hot out, I look for anything I can make that doesn’t require turning on my oven. No matter how high the A/C is turned up, having the oven on increases the temperature in my entire apartment and is not worth it. That said, this recipe is great for a hot summer day and can be served at room temperature. And if you cook the wheat berries ahead of time, the cooking is very minimal. Just toss everything together with some lemon juice and olive oil. If you have any leftover it’s great the next day with some shrimp or chicken for some added protein.

1/2 cup wheat berries
2 ears corn, kernals sliced off
2 cups sugar snap peas
1 box cherry tomatoes, halved
5 radishes, thinly sliced
1 bunch scallions, thinly sliced
1 can chickpeas, rinsed and drained
1/2 cup basil leaves, torn or chiffonade if you’re feeling fancy
1 lemon, juiced
1/2 cups olive oil

1.Combine 1 1/2 cups water in a pot with 1/2 cup wheat berries. Bring to boil, lower to simmer and cook for about 1 hour until wheat berries are tender.
2. Saute snap peas and corn in olive oil.
3. Combine all ingredients. Add lemon juice and olive oil. Season with salt and pepper.


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