Wheat Berry Gazpacho Salad

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 1 hr
  • Bake: 22 mins

Wheat Berry Gazpacho Salad

Directions

  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.

From the Test Kitchen

Grain Change-Up

Substitute 2 1/4 cups cooked farro or rye berries for the cooked wheat berries. Omit step 1; begin with step 2.

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Nutrition Facts (Wheat Berry Gazpacho Salad)

  • Per serving:
  • 364 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 10 mg chol.,
  • 685 mg sodium,
  • 43 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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