YIELD: 4 generous servings
½ cup wheat berries, rinsed
1 Tbsp. olive oil
1 cup summer squash, chopped
1 cup zucchini, chopped
½ cup red onion, finely chopped
1 Tbsp. garlic, chopped
1 cup fresh tomatoes with juices, chopped
¼ cup fresh basil, chopped
2 Tbsps. olive oil
2 Tbsps. red wine vinegar
2 Tbsps. fresh lemon juice
2 Tbsps. fresh parsley, chopped
1 Tbsp. fresh oregano, chopped
salt and pepper, to taste
In a large saucepan, add the wheat berries to 4 cups of water. Boil for 2 minutes, reduce heat, cover and simmer for 75 minutes. When cooked, the berries should split open and be chewy in texture. Drain and refrigerate. It is best to cook the berries the day before use.
In a medium saucepan, add the first Tbsp. of olive oil and heat over medium heat. Add the squash, zucchini, red onion and garlic and sauté for approximately 5 minutes or until slightly soft.
Add the squash mixture and tomatoes to the wheat berries and mix well.
In a small bowl whisk together the basil, remaining 2 Tbsps. of oil, vinegar, lemon juice, parsley and oregano. Pour the dressing over the wheat berry mixture and toss to coat. Add salt and pepper to taste; mix well and serve or refrigerate.
Photo and recipe: Cooking Close to Home: A Year of Seasonal Recipes, Chelsea Green Publishing, 2011