This is one of my favorite spring time salads, served over a grilled steak, it’s the best. I found the recipe in my Betty Crocker collection several years back and I find it stays in my “current picks” never put back in the right place, because I use it ALL the time. Love it!
1 cup wheat berries
6 1/2-inch thick slices whole grain crusty country bread
1 tablespoon extra-virgin olive oil
1 teaspoon snipped fresh oregano
1 teaspoon snipped fresh tarragon
1/4 teaspoon salt
3 ounces Manchego or Parmesan cheese, shaved or grated
1 15 ounce can chickpeas, rinsed and drained (optional)
1 cup chopped fresh tomatoes
1 cup seedless green grapes, halved
1/2 cup sliced or chopped English cucumber
1/4 cup seeded and chopped yellow sweet pepper
1/4 cup extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh tarragon
1/2 teaspoon salt
Cracked black pepper
1. In a medium bowl combine wheat berries and 3 cups water. Let soak 1 hour; drain. Transfer to a medium saucepan. Add water to cover by 2 inches; place over high heat. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, or until wheat berries are tender and some of the grains are splitting open at the tip. Pour into a fine mesh strainer; drain. Transfer to a large bowl. Let cool completely.
2. Preheat oven to 300 degrees F. Place bread slices on a baking sheet. In a small bowl combine 1 Tbsp. olive oil, 1 tsp. oregano, and 1 tsp. tarragon. Brush olive oil mixture on bread slices. Sprinkle with 1/4 tsp. salt. Bake 20 minutes or until bread is crisp. Sprinkle with cheese; bake 2 minutes more.
3. Meanwhile, in a large bowl combine chickpeas (if using), tomatoes, grapes, cucumber, sweet pepper, 1/4 cup olive oil, red onion, red wine vinegar, 1 Tbsp. oregano, 2 tsp. tarragon, and 1/2 tsp. salt. Toss to combine. Add wheat berries; toss to mix well.
4. To serve, spoon wheat berry mixture over bread slices. Sprinkle with black pepper. Makes 6 servings.