Wheat Berry and Tomato, Mozzarella, and Basil Salad
If you love caprese salad and protein-packed grain, this is the recipe for you. Wheat Berries may not be for everyone, but you can easily substitute any other grain or even pasta in this recipe (such as quinoa.) I picked up the wheat berries and tomatoes at my parent’s local farmer’s market: Chesapeake’s Bounty. Head to your local produce market and get inspired.
2 cups unsalted chicken stock
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/2 teaspoon freshly ground black pepper
1 cup fresh mozzarella, cubed
1 cup heirloom cherry tomatoes, halved
1/2 cup fresh basil, chopped
Heat a Dutch oven over medium-high heat. Add wheat berries; cook 3 minutes or until grains are lightly toasted, stirring frequently (grains will make a popping sound).
Add stock; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until grains are chewy-tender (add additional liquid if needed – which I did need to do.) If any liquid remains, drain. Cool wheat berries to room temperature. (They can be pretty chewy, so make sure they are fully cooked.)
Combine olive oil, vinegar, mustard in a large bowl, stirring with a whisk. Add cooled wheat berries and remainder of ingredients; toss to coat.