Lemony Greek Wheat Berry Salad

This Mediterranean-inspired grain salad is chewy from the wheat berries, crunchy from the orange pepper and cucumber, and possesses a flavorful lemon herb dressing that keeps you coming back for more! And best of all, Lemony Greek Wheat Berry Salad’s texture holds up, even after a day or two of refrigeration. It is great for road trips, packed lunches, work lunches, entertaining, potlucks, picnics, as a side dish, or as a main entree.

For this recipe, if you don’t have fresh oregano on hand, you can use dried oregano (1 tsp). It won’t taste quite as “fresh”, but it will still be good. While I incorporated some prepackaged vegan feta into the recipe, you can also skip it. While it’s a nice addition, it isn’t completely necessary to enjoy this salad. For a variation, mix in a 15 ounce can of kidney beans (drained and rinsed, of course!) 🙂

Lemony Greek Wheat Berry Salad

⅓ cup red onion, chopped

3 garlic cloves, coarsely chopped

⅓ cup olive oil

¼ cup lemon juice

1 Tbsp white wine vinegar

2-3 Tbsp fresh oregano leaves OR 1 tsp dried oregano

¼ cup flat leaf parsley

½ tsp dijon mustard

1 15 ounce can of chickpeas, drained and rinsed

1 orange pepper, chopped

1 English cucumber, chopped

1 cup grape tomatoes, sliced in half

½ cup whole kalamata olives, pitted

3 cups cooked wheat berries, cooled

1 cup vegan feta, cubed (I used Violife Just like Feta)optional

Salt and black pepper, to taste

1. In a small skillet, add red onion, garlic and olive oil, and set the burner to HIGH. When it starts to sizzle, immediately turn the burner down to low, and move the onions and garlic around. Sauté over low heat for ~5 minutes or until the onions are soft. Do not allow anything to brown or burn. Remove from heat, and allow to cool.

2. In a blender, add lemon juice, white wine vinegar, oregano, parsley, and dijon mustard. When the onions, garlic and olive oil have cooled, add them to the blender as well. Pulse the blender until the herbs are chopped, but are still recognizable. 2 or 3 quick pulses should do the trick. Taste, and season with salt and black pepper. Set aside.

3. In a large mixing bowl, add all the remaining ingredients, and then, drizzle it with the dressing. Mix together throughly, taste, and make any adjustments (more salt? more oregano? more lemon juice?). Serve as a meal, a side, for a work lunch, picnic, potluck… the options are many!

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