Here's one of my favorite salads to make when the weather turns hot and humid: Heirloom Tomato and Avocado Wheat Berry Salad. Super simple and delicious, refreshing, and filling.
Here's a suggestion, though. Because the wheat berries take a little time to cook, make extra and store them in the refrigerator. Use them as a side dish for dinner… or to make more salad!
Click here to see 15 Tastiest Heirloom Tomato Recipes.
Heart-healthy, fiber-packed wheat berries are the star ingredient in this vegetarian stuffing recipe that's loaded with good-for-you vegetables like chard, pumpkin, and zucchini. It's the perfect accompaniment to a roast turkey, ham, standing rib roast, or leg of lamb.
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Just about any tomatoes will work here: globe, plum, or even cherry tomatoes. Just make sure they have that characteristic "tomato" smell before you buy them at the grocery store. There’s no need to seed those tomatoes. If you do, you’ll inadvertently juice them a bit — and you want to retain all that juice to make the dressing.
This salad gets a little watery — on purpose. The vegetables break down and release their trapped liquids, thereby making a soupy dressing, a soup/salad hybrid. Serve it in bowls.
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Healthy, chewy, fun-to-eat wheat berries are the base for this delicious salad recipe that you can make ahead of time for the week. Try making a batch on a relaxed Sunday afternoon for a lunch you can take to work for the next few days.
1 cup wheat berries3 cups boiling water1/2 teaspoon saltAdd berries to boiling water. Lower to simmer. Cook until berries are tender. Otherwise, cook in microwave on High until tender. Check every two minutes for doneness.Refrigerate and add 1/2 ...