{"id":5743,"date":"2022-05-03T17:47:05","date_gmt":"2022-05-03T15:47:05","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=5743"},"modified":"2026-03-04T21:49:02","modified_gmt":"2026-03-04T19:49:02","slug":"wheat-berry-salad-with-roasted-tomatoes-and-peppers","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/wheat-berry-salad-with-roasted-tomatoes-and-peppers\/","title":{"rendered":"Wheat Berry Salad with Roasted Tomatoes and Peppers"},"content":{"rendered":"
\n
\"Wheat<\/figure>\n<\/div>\n\n\n

There is a wonderful salad, originally from North African cuisine, called Mechouia salad (mashwiya). This salad has in it tomatoes, bell peppers and chili peppers, roasted until practically burned on the grill. It has the most wonderful and spicy flavors, which are enhanced with the (good!) taste coming from the vegetables’ charred peel. This wheat salad is based on it. This is a perfect recipe if you are having a BBQ. Simply pre-cook the wheat at home, and than toss the vegetables on the grill. If you want to make it at home, just bake the vegetables in the oven until perfectly roasted.<\/p>\n\n\n

\n
\"Wheat<\/figure>\n<\/div>\n\n\n

How to make?<\/h4>\n\n\n\n

Cooking the wheat berries –<\/h4>\n\n\n\n

The first part for the wheat salad is cooking the wheat berries. I used regular wheat, but you can also use farro (spelled wheat). Other good options are coarse bulgur (burghul) or freekeh. For a gluten-free version use rice, preferably whole. Firstly rinse the wheat well and drain the water. Some soak the wheat, from an hour to half a day, in plenty of water. This of course shortens the cooking time of the wheat, which is relatively long. The wheat is cooked in plenty of water, similar to pasta. About 45 minutes after boiling. When finished, strain off the excess water and allow the cooked wheat to cool.<\/p>\n\n\n

\n
\"Wheat<\/figure>\n<\/div>\n\n\n

Roasting the vegetables –<\/h4>\n\n\n\n

The next step is roasting the vegetables. Use ripe tomatoes, bell peppers and chili peppers (traditionally green chili). The amount of chili peppers depends on how much you want it hot. There are 3 ways to roast the vegetables: on a grill, on a griddle pan or in the oven. The vegetables are roasted until they are completely cooked and the peel is burnt, even very burnt. If preparing on the grill or in a griddle pan then turn the vegetables from side to side every few minutes until the vegetables are nicely burnt on all sides. In the oven there is no need to turn because the heat is received from all sides. The tomatoes and chili peppers will be ready before the bell peppers so remove them from the heat before or add them later. After finished, transfer the vegetables to a bowl and let them cool slightly.<\/p>\n\n\n

\n
\"Wheat<\/figure>\n<\/div>\n\n\n

After the vegetables have cooled, you can use a kitchen towel or clean hands to roughly peel off parts of the peel. However, make sure to leave some of the burnt peel. It adds the burnt taste we’re looking for. Transfer the vegetables to a cutting board and chop them coarsely together.<\/p>\n\n\n\n

The last step is assembling the wheat salad. In a large mixing bowl, place the cooked wheat berries and top it with the roasted tomatoes and peppers. Don’t forget to add all the juices of the vegetables left on the board, they have so much flavor in them. Add 4-5 cloves of crushed garlic and chopped parsley. Season with olive oil, lemon juice, salt and pepper. Stir gently until all the wheat is covered in the wonderful juices. Enjoy.<\/p>\n\n\n

\n
\"Wheat<\/figure>\n<\/div>\n\n\n

Looking for some more wonderful salad recipes?<\/h4>\n\n\n\n