Heirloom Tomato And Avocado Wheat Berry Salad

Heirloom Tomato And Avocado Wheat Berry Salad
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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.
  • 1 tablespoon coarse ground mustard
  • 1 tablespoon dijon mustard
  • 1 tablespoon stone-ground honey mustard
  • 3 tablespoon lemon juice
  • 3 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 3 tablespoon maple syrup
  • 4 cup water
  • 1 teaspoon salt
  • 1 cup wheat berries
  • 1 large avocado, pitted, peeled, and diced
  • 1 pound mini heirloom tomatoes, halved
  • 1 cup chopped parsley
  1. Put all of the ingredients in a glass jar and shake. Keep refrigerated until ready to use.
  2. Bring the water to a boil in a soup pot. Add salt and wheat berries, reduce the heat to medium, cover, and cook until the wheat is tender and slightly al dente, about 1-1 ½ hours.
  3. In a large bowl, combine the cooked wheat berries, avocado, tomatoes, and parsley. Add salad dressing to taste and carefully toss together.