Wheat Berry Salad With Tomatoes And Zucchini

1. 1

   Fill a pot with water, salt it, and bring to a boil. Add the wheat berries and cook, covered, about 1 hour until tender. Drain the wheat berries, rinse them unde cold water to cool, drain, and place in a bowl.

2. 2

   Meanwhile, bring a small pot of water to a boil, salt it, add the zucchini and cook until tender-crisp, about 1 minute. Drain the zucchini, reserving the cooking water, and rinse the squash under running cool water. Drain again an add to wheat berries.

3. 3

   Add the dried tomatoes to the reserved zucchini water and let stand about 10 minutes until soft. Drain and finely chop the tomatoes.

4. 4

   Mix them with the fresh tomatoes and add the tomato mixture to the wheat berries.

5. 5

   In a small bowl, whisk together the vinegar, oil, garlic, 1/4 teaspoons salt, and pepper. Pour the dressing over the wheat berry mixture and toss to coat. Cover and refrigerate for up to 3 days. Toss shredded basil in just before service.

* Per serving · 4 servings · Values may vary.

No additional tips available.