Arabic Summer Salad

Arabic Summer Salad

Arabic Summer Salad

Servings:*

4 (2 cup)

Ingredients

  • 2/3 cup Wheatberries, rinsed
  • 1/3 cup resh squeezed lime juice
  • 1/2 cup olive oil
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Honey
  • 1-2 tablespoon Minced Garlic
  • 1 pound Roma Tomatoes, cubed
  • 1/2 cup chopped green onion
  • 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)
A vegetarian favorite.

Directions

  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.