Wheat Berry Salad with Zucchini and Mozzarella

By ChisCooking

Serves 4-5, adapted from Bittman's The Food Matters Cookbook

Ingredients

• 1/4 cup pine nuts
• 2 lb zucchini/summer squash, halved lengthwise
• 2 tbsp olive oil
• salt and black pepper
• 2 cups cooked wheat berries
• 3 roasted red bell peppers, cut into strips
• 6 radishes, sliced thinly
• 1 head butter lettuce, chopped
• 6 garlic scapes, diced (or 2 cloves garlic, minced)
• 1/2 cup fresh dill, chopped
• 3 tbsp white wine vinegar
• 2 tbsp balsamic vinegar
• 1 cup cubed mozzarella

Details

Adapted from joanne-eatswellwithothers.com

Preparation

Step 1

1. Toast the pine nuts in a small, dry skillet over medium heat, shaking the pan occasionally, until lightly browned. Remove from the pan.

2. Turn on the broiler. The heat should be medium-high and the rack about 4 inches from the fire. Brush the zucchini with the 1 tbsp oil, sprinkle with salt and pepper, and broil, turning as needed, until lightly charred on both sides and beginning to soften, 5 minutes or more. When they're cool enough to handle, cut the zucchini into chunks or slices.

3. Toss together the zucchini, wheat berries, roasted red peppers, radishes, lettuce, and dill in a large salad bowl. Add the vinegar and remaining oil. Sprinkle with salt and pepper and toss again. Taste and adjust the seasoning. Toss with mozzarella.