I've been loving the fresh tomatoes that are in season right now, so it was obvious to choose to use them in this recipe. I wanted to do a bit of a spin on the tomato topping typically served on bruschetta.
As I was thinking about what else to add to the salad, I ended up with a number of things that I always have on hand... which will make the possibility of this salad being a "repeater" much more likely.
After I assembled it, I took a taste... and, this is a really flavorful way to enjoy wheatberries. This whole grain is like a blank canvas waiting for textures and flavors to be added to it. The onions and balsamic vinegar are what makes this salad come alive.
I am not someone who enjoys eating the same thing for lunch every day, but this salad ended up in my lunch every day last week! The flavor stayed true and it was a very filling lunch. Adding the cannellini beans was not an accident... I knew some protein was needed to help me stay satisfied for hours after lunch.
I'm going to play around with some other flavors and ingredients to see what other variations I can make with the wheatberries... I'm loving this whole grain as a substitute for the usual pasta that I typically crave.
Bruschetta Wheatberry Salad
Source: Patsyk original
- 1 cup wheatberries
- 2 1/2 cups water
- 2 plum tomatoes, diced
- 1/2 medium red onion, diced
- 3.8 ounce can sliced black olives
- 19 ounce can of cannellini beans, drained and rinsed
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt to taste
- Bring wheatberries and water to a boil in a small saucepan over medium-high heat. Then, cover and let simmer for 15 minutes. Allow to cool.
- Combine cooled wheatberries and remaining ingredients in a large bowl. Mix gently to ensure fully combined.
- Refrigerate for at least 4 hours.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.