When my husband and I moved to Portland, Oregon, we had no idea we were steps away from Bob’s Red Mill. One of our favorite things is going to the Bob’s Red Mill Whole Grain Store, Restaurant and Bakery in Milwaukie, Oregon. If you go during lunch, you have a good chance of meeting Bob. And I have totally done this in a fan girl move 🙂
Obviously, I am a big fan of Bob’s Red Mill. Since learning more about Bob’s leadership and his company that has elevated to HUGE fan. Bob’s Red Mill only uses non-GMO grains, is an employee-owned company, and has mass produced high quality whole foods and natural products for every diet and taste.
As of the writing of this post, Bob’s Red Mill isn’t sponsoring me, but using their products has helped spark my creativity and influenced me to eat a larger variety of whole grains.
And one of the whole grains that I am loving on the most is wheat berries. Wow. Wheat berries can take up to 60 minutes to cook, but if you soak them overnight, they only take 30 minutes to cook. These days, I make a huge pot of them at the beginning of the week, and then, work them into, at least, one meal a day. They taste great in salads, in curries, as a substitute for rice or in soup! They have a really nice slightly chewy texture. Their flavor is subtle, and compliments most meals. And they are loaded with vitamins, minerals, protein and fiber.
This wheat berry potato salad tastes like summer. It has fresh basil, ripe cherry tomatoes, and crisp arugula. The wheat berries add a hearty chewy quality to an otherwise pedestrian balsamic potato salad. All together, it is easy to make, and so delicious. It works well as a side dish, a hearty whole grain vegan lunch, or a summer meal.
A few notes…
I recommend allowing the wheat berries and potatoes to completely cool before putting this recipe together. If either are even slightly warm, they will wilt the fresh basil and arugula.
Once the salad is assembled, it should be served immediately. Fresh basil and arugula don’t age well. With time, the fresh basil and arugula can become limp. Enjoy it while it’s fresh!
Balsamic Potato Salad with Fresh Basil, Cherry Tomatoes and Wheat Berries
3 garlic cloves, chopped
⅓ cup olive oil
3 Tbsp balsamic vinegar
1 tsp dijon mustard
1 Tbsp lemon juice
Salt and black pepper
5 large red potatoes, boiled, completely cooled and cubed
2 cups cooked wheat berries, completely cooled
1 cup fresh basil, torn
1 cup fresh arugula
1 cup cherry tomatoes, halved
1. In a small skillet, add garlic and olive oil over high heat. When it just starts to sizzle, turn it all the way to low. Allow the garlic to infuse the oil with it’s flavor, but do not brown or burn the garlic (allowing it to sizzle for about 1-2 minutes).
2. Add the oil to a large, glass or metal mixing bowl. Add the rest of the ingredients listed under “Balsamic Dressing” to the mixing bowl, and whisk until well combined.
3. Add everything listed under “Potato Salad” to the large mixing bowl. Combine. Taste, and adjust seasonings, if needed. Serve immediately.