Arabic Summer Salad

Arabic Summer Salad


(2 cup)


A vegetarian favorite.


  1. 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.
  2. To Serve: Toss salad with dressing. Top with feta. Serve with pita bread, if desired.
  3. Tips: Wheatberries may be cooked two days ahead; refrigerate, covered.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.