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Arabic Summer Salad

Source of Recipe

Posted by Mary Ellen/ Home Cooking


Recipe Link: members4.boardhost.com/HomeCooking/

List of Ingredients

2/3 cup wheat berries, rinsed
1/3 cup fresh squeezed lemon juice
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey
1-2 tablespoons minced garlic
1 pound Roma tomatoes, cubed
1/2 cup chopped green onions
1 cup chopped fresh parsley
1/3 cup fresh mint, snipped
3 cups coarsely chopped Arugula
1 (15 ounce) can organic navy beans, drained, rinsed
1/2 cup pitted Peloponnese Kalamata Olives, halved
1 (7 ounce) package goat feta cheese, crumbled
- pita bread (optional)


Recipe

Bring two cups water to a boil; add wheatberries. Return to a boil. Reduce heat; simmer until tender (about one hour). Drain; cool. For dressing, whisk together next six ingredients. Combine next seven ingredients; add wheatberries. Refrigerate, covered, several hours.

To Serve: Toss salad with dressing. Top with feta. Serve with pita bread, if desired.
Amount: 4 (2 cup) servings

Tip: Wheatberries may be cooked two days ahead; refrigerate, covered.