What a beautiful weekend we just had in Southern California! The weather was so wonderful and inspiring, we spent two, yes two, days visiting farmers’ markets – one in Santa Barbara and one in East L.A. We came home with a bounty of fresh, wholesome goodness; which has inspired this week’s theme of Summer Salads! The first to be featured: our Wheat Berry salad. With no “official” recipe to follow, I just chopped and mixed in a plethora of earth’s little treats:
Ingredients:
- 1 cup uncooked wheat berries
- Olive oil
- Juice of one lemon
- Splash of white wine vinegar
- Sea salt
- Fresh black pepper
- 1/3 cup dried cranberries
- 6 stalks of quickly blanched asparagus, chopped
- ½ cup of feta cheese
- 8 large leaves of fresh mint, chopped
- ½ of a medium red onion, diced
- 1 cup of halved yellow and red cherry tomatoes
Preparation:
After preparing the wheat berries (which essentially means boiling them for an hour and then letting cool), combine cranberries, asparagus, tomatoes and onion in a large mixing and toss. Then dress with olive oil, the juice of one lemon, splash of vinegar and salt and pepper to taste. Add the feta cheese and mint and toss one more time to incorporate all ingredients. Enjoy!
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