Wheat Berry Gazpacho Salad

By LRay

Ingredients

• 1 cup wheat berries
• 6 1/2-inch thick slices whole grain crusty country bread
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon snipped fresh oregano
• 1 teaspoon snipped fresh tarragon
• 1/4 teaspoon salt
• 3 ounces Manchego or Parmesan cheese, shaved or grated
• 1 15 ounce canchickpeas, rinsed and drained (optional)
• 1 cup chopped fresh tomatoes
• 1 cup seedless green grapes, halved
• 1/2 cup sliced or chopped English cucumber
• 1/4 cup seeded and chopped yellow sweet pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped red onion
• 2 tablespoons red wine vinegar
• 1 tablespoon snipped fresh oregano
• 2 teaspoons snipped fresh tarragon
• 1/2 teaspoon salt
• Cracked black pepper

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. In a medium bowl combine wheat berries and 3 cups water. Let soak 1 hour; drain. Transfer to a medium saucepan. Add water to cover by 2 inches; place over high heat. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, or until wheat berries are tender and some of the grains are splitting open at the tip. Pour into a fine mesh strainer; drain. Transfer to a large bowl. Let cool completely.

2. Preheat oven to 300 degrees F. Place bread slices on a baking sheet. In a small bowl combine 1 Tbsp. olive oil, 1 tsp. oregano, and 1 tsp. tarragon. Brush olive oil mixture on bread slices. Sprinkle with 1/4 tsp. salt. Bake 20 minutes or until bread is crisp. Sprinkle with cheese; bake 2 minutes more.

3. Meanwhile, in a large bowl combine chickpeas (if using), tomatoes, grapes, cucumber, sweet pepper, 1/4 cup olive oil, red onion, red wine vinegar, 1 Tbsp. oregano, 2 tsp. tarragon, and 1/2 tsp. salt. Toss to combine. Add wheat berries; toss to mix well.

4. To serve, spoon wheat berry mixture over bread slices. Sprinkle with black pepper. Makes 6 servings.

From the Test KitchenGrain Change-Up•Substitute 2 1/4 cups cooked farro or rye berries for the cooked wheat berries. Omit step 1; begin with step 2.

Makes: 6 servings
Prep 20 mins Cook 1 hr Bake 22 mins Soak 1 hr

Nutrition Facts (Wheat Berry Gazpacho Salad) Servings Per Recipe 6,
cal. (kcal) 364,
Fat, total (g) 16,
chol. (mg) 10,
sat. fat (g) 4,
carb. (g) 43,
Monosaturated fat (g) 9,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 6,
sugar (g) 6,
pro. (g) 14,
vit. A (IU) 661,
vit. C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 11,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 685,
Potassium (mg) 173,
calcium (mg) 204,
iron (mg) 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet