Wheat Berry Arugula Salad
The wheat berry antipasta arugula salad is a delightful and wholesome dish that combines the nutty flavor of wheat berries with the peppery taste of arugula. It is a versatile salad that can be enjoyed as a side dish or as a light and refreshing main course.
Ingredients
Wheat Berry
- 1 1/2 cups wheat berry
- 3 1/2 cups water
- 2 tbsp olive oil
- 1/4 tsp salt plus more cooking
- 2 sprigs thyme
- 1 bay leaf
- 2 tbsp parsley-chopped
- 1 clove garlic-minced
Salad
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- cooked wheat berry-cooled
- 12 oz cherry tomatoes-halved
- 4 oz salami-cut into 1/4" dice
- 4 oz provolone or gouda cheese-cut into 1/4" dice
- 1 cup marinated artichoke hearts-chopped
- 1/3 cup green olives-chopped
- 3 cups baby arugula
- 1 cup basil-chopped
Instructions
Wheat Berry
- Toast wheat berry for 10 minutes at 375'
- Add water and wheat berry to a saucepan, 1 tbsp salt, thyme and bay leaf. Bring to a boil. Reduce heat and simmer for 10 minutes, check for doneness. Mine took 20 minutes. Drain and discard bay leaf and thyme.
- Return wheat berry to pan and stir in parsley, garlic, salt and remaining oil. Check and taste to see if it needs more salt and pepper.
SALAD
- Whisk oil, vinegar, mustard, oregano, salt and pepper in a large bowl. Add the wheat berry, tomatoes, salami, cheese, artichokes, and olives then toss to combine.
- In a serving bowl toss the arugula and basil together then add the tossed ingredients from the step above.
- Serve.