Gazpacho-Style Wheat Berry Salad Recipe (Self)

1 cup wheat berries, preferably soft white wheat berries*
1 pound tomatoes, chopped finely
1 green bell pepper, chopped finely
1 cucumber, halved lengthwise, seeded and chopped finely
3 stalks celery, cut lengthwise into thirds and then chopped finely
1/2 small red onion, chopped finely
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons red-wine vinegar
2 teaspoons Worcestershire sauce**
1/2 teaspoon salt (optional)
Several dashes of hot red pepper sauce, such as Tabasco

*Note: Save time — use 2 2/3 cups cooked soft white wheat berries and omit soaking and cooking the raw grains. Many high-end and specialty food markets have prepared food counters and salad bars with cooked wheat berries among the offerings. Take a carton home and you’ve got a jump on this salad — or many others in this section.

**Note: Make it vegetarian — use vegan-friendly Worcestershire sauce.

Soak the wheat berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain them in a fine-meshed sieve or small-holed colander set in the sink. Pour the wheat berries into a large saucepan, fill it about 2/3 full with water, and bring to a boil over high heat.

Reduce the heat to medium and simmer until the grains are tender with some chew still left, about 1 hour. Drain again in the same sieve or colander, then run under cool water to bring the wheat berries to room temperature. Drain thoroughly.

Place the cooked wheat berries in a large bowl and stir in the remaining ingredients. Set aside to marinate at room temperature for 20 minutes before serving or store, covered, in the refrigerator for up to 5 days.

Serving Size: makes 4 huge servings

Number of Servings: 4

Recipe submitted by SparkPeople user PIKASANDWICH.