Recipe by aliono
This recipe comes from Central Market. It has very bright, bold flavors and the chewy texture of the wheat berries makes this salad very interesting and different. I like to add fresh basil to the salad because it always goes great with mozzarella and tomatoes! This recipe makes a lot, the grains really expand! Unless I'm bringing it to a party I like to cut the recipe in half.
Top Review by Garlic Chick
Great! I made this a while back and made only half the recipe which still made a whole lot. One thing I did differently was that I always soak the wheat berries for several hours before I cook them (typically overnight). I had the standard mozarella from the grocery story. This was delicious. I will definitely make it again - and it could be changed up with different vegetable ingredients. Thanks for posting!
- 1 cup wheat berries
- 1 cup pearl barley
- 1 small red onion, finely diced
- 3 -4 cloves roasted garlic, mashed
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup extra-virgin olive oil
- 6 green onions, thinly sliced
- 1 (10 ounce) bag frozen corn, thawed
- 1⁄2 lb smoked mozzarella cheese, diced (or fresh mozzarella or feta)
- 1 pint cherry tomatoes, halved
- salt & freshly ground black pepper
Directions See How It's Made
- Bring a pot of salted water to a boil. Add wheat berries. Return to a boil, then reduce heat to a simmer and cook for 30 minutes. Add barley and continue to simmer for another 30-40 minutes, or until grains are tender, but still firm. Meanwhile, combine red onion, garlic, vinegar and oil in a large bowl. Drain grains and add to onion mixture. Toss well and cool. Add green onions, corn, mozzarella, tomatoes and salt and pepper. Toss well. Salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.