Wheat Berry Salad with Corn and Tomatoes
a hearty summer salad
Ingredients
- 1 cup wheat berries
- 3 cups water
- 2 teaspoons salt
- 4 teaspoons dried basil, divided
- 2 medium tomatoes
- 4 ears corn, cooked
- Salt & pepper
- Baby spinach, optional
Instructions
- Combine wheat berries, water, salt, and 2 teaspoons basil in a medium stockpot.
- Bring to a boil over high heat.
- Reduce heat to a simmer and cover; stir every 10 minutes.
- After an hour, remove from heat and drain.
- While wheat berries cook, cut tomatoes into segments, and remove pulp and seeds.
- Place seeds and pulp in a blender and puree, then strain through a fine mesh sieve into a small bowl.
- Dice tomato segments.
- Remove corn from cobs.
- Transfer drained wheat berries to a large bowl. (Add spinach now, if using.)
- Add tomato juice, diced tomato, corn, and remaining basil, stirring well.
- Season with salt and pepper to taste.
- Refrigerate for at least 2 hours.