Olive & Wheat berry Salad

A wonderful recipe for the Jewish spring holiday of Shavuot, but try it even if you are celebrating.  Very refreshing in the summer and spring.

• 1 cup wheat berries
• 1 cup pitted black olives, quartered
• 1 scallion, white and green parts, thinly sliced
• 1 cup diced red bell pepper
• 1 cup chopped Italian parsley

Dressing:

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• salt and fresh ground pepper to taste

Method

Rinse wheat berries. Place in a bowl and cover with cold water. Soak overnight at cool room temperature. Drain well.

Transfer to a medium saucepan. Cover with water to reach 1/2-inch above berries. Bring to a boil over medium heat. Cover and reduce to simmer. Cook 1 hour or until wheat berries are tender and slightly chewy. Drain. Cool slightly.

When wheat is room temperature, stir in the olives, scallions, red bell pepper, parsley .

Whisk together the lemon juice and olive oil . Season to taste with salt and pepper. Pour over the wheat berry mixture and fluff up with a fork.  Serve at room temperature.

Contributor: Elinoar Moore

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