Wheat Berry Salad with Roasted Peppers

This vibrant Wheat Berry Salad with Roasted Peppers is not only delicious but also visually stunning, especially when made with a mix of red and yellow peppers that have been roasted to perfection. The mild and rich flavors of the salad make it a delightful addition to any meal. Although there is some precooking involved, it is worth the effort, and you can use the roasted peppers and garlic in other recipes as well. This versatile salad can be made with various grains such as cracked wheat, coarse-grind bulgur, brown rice, or quinoa.

MAKES: 4 servings

TIME: 20 minutes with cooked grains and roasted peppers

INGREDIENTS:

• 1/4 cup pine nuts
• 2 or 3 roasted or grilled bell peppers (preferably red and yellow), peeled, seeded, and torn or cut into strips
• 2 cups cooked wheat berries
• 1 head Roasted Garlic (flesh squeezed from the skins)
• 1 cup julienned fresh basil leaves
• 1/4 cup extra virgin olive oil (or as needed)
• 3 tablespoons red wine vinegar (or other vinegar)
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Toast the pine nuts in a small, dry skillet over medium heat, shaking the pan occasionally, until they are lightly browned. Set them aside.
2. In a salad bowl, toss together the roasted pepper strips, cooked wheat berries, roasted garlic, and about half of the julienned basil leaves.
3. In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss until all the ingredients are well coated. Taste and adjust the seasoning as needed. This salad can sit at room temperature for about an hour to allow the flavors to meld.
5. Just before serving, garnish the salad with the toasted pine nuts and the remaining julienned basil leaves.

VARIATIONS:

• Wheat Berry Salad with Zucchini: If you’re grilling the peppers, halve 2 or 3 small to medium zucchini lengthwise and grill them as well. Cut the grilled zucchini into chunks or slices and add them to the salad along with the other ingredients.
• Wheat Berry Salad with Fennel: Omit the pine nuts and roasted garlic. Substitute 1 fennel bulb (sliced and roasted or grilled) for the roasted peppers. Use 3 tablespoons of chopped fresh tarragon leaves or 1/4 cup chopped fresh chervil instead of basil. Use white wine vinegar.
• Wheat Berry Salad with Mushrooms: Substitute sesame seeds for the pine nuts and 2 to 3 cups of chopped mushrooms for the roasted peppers. Replace the basil with 1/2 cup chopped scallions. Use Soy or Ginger Vinaigrette instead of the olive oil and vinegar.
• Wheat Berry Salad with Mustard: Substitute 1/2 cup chopped walnuts for the pine nuts and 2 cups finely shredded or chopped radicchio, frisée, or cabbage for the roasted peppers. Replace the basil with 1/2 cup chopped fresh parsley. Add 2 tablespoons of coarse mustard.

USES:

• Serve this flavorful and colorful wheat berry salad as a side dish alongside grilled meats or fish.
• Enjoy it as a light lunch or dinner option on its own or paired with a simple protein like grilled chicken or tofu.
• Pack it for picnics or as part of a vibrant and nutritious salad bowl.
• Use the roasted peppers and garlic in other recipes, such as sandwiches, pasta dishes, or as toppings for pizza.

This Wheat Berry Salad with Roasted Peppers is a delightful combination of flavors and colors, making it a feast for both the eyes and the taste buds. The tender wheat berries, the smoky roasted peppers, and the aromatic basil create a harmonious blend of textures and tastes. With its versatile nature, you can customize this salad by incorporating different grains and variations, allowing you to enjoy it in various ways throughout the year. Whether served as a side dish or enjoyed as a light meal, this salad is sure to impress and satisfy.