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Wheat Berry Salad with Roasted Tomatoes and Peppers

Wheat Berry Salad with Roasted Tomatoes and Peppers

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
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Ingredients:
  

  • 1 cup wheat berries well washed and drained (see Notes for substitutes)
  • 4-5 medium ripe tomatoes
  • 2 bell peppers
  • 1-2 chili peppers (traditionally green) more or less to taste
  • ½ cup chopped parsley
  • 4-5 garlic cloves chopped or crushed
  • 3 tbsp olive oil
  • Juice of ½ lemon (2-3 tbsp)
  • ½ tsp salt or more to taste, plus 1 tsp for cooking the wheat berries
  • ½ tsp freshly ground black pepper

Instructions:
 

  • Cook the wheat berries: Place in a pot with plenty of water and 1 tsp salt. Bring to a boil and cook over medium heat until tender, about 45 minutes, adding more boiling water if it evaporates too much. Drain and let cool. (Soaking beforehand shortens the cooking time, see Notes.)
  • Char the vegetables: While the wheat berries cook, you can char the vegetables. On a grill or griddle pan, make sure it's very hot. Place the tomatoes, bell peppers, and chili peppers on the grates and roast, turning every few minutes so they char on all sides. The tomatoes and chili will take about 15 minutes, the bell peppers about 25 minutes total. Remove and let cool slightly. (For the oven method, see Notes.)
  • Peel and chop: Using a clean kitchen towel, paper towel, or very clean hands, roughly peel off some of the charred skin, but leave some on, it adds great flavor. Remove and discard the stems of the peppers and the seeds (chili seeds can be left in if you want extra heat). Transfer to a cutting board and chop coarsely, keeping any juices that collect.
  • Assemble: In a large bowl, combine the cooked wheat berries, chopped charred vegetables, and all their juices. Add the parsley, garlic, olive oil, lemon juice, salt, and pepper. Stir gently until well combined. Taste and adjust salt as needed.

Notes:

  • For the oven method: preheat to 400°F (200°C). Halve the bell peppers lengthwise and remove the stems and seeds. Roast skin-side up for 25 minutes, then add the tomatoes and chili peppers and roast for another 15 minutes.
  • Soaking the wheat berries beforehand (1 hour up to half a day) shortens the cooking time to about 25-30 minutes.
  • Farro, freekeh, or coarse bulgur can be used instead of wheat berries. For gluten-free, use rice, preferably whole grain.
  • This salad tastes even
  • better the next day.
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