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Arabic Summer Salad

A vegetarian favorite.
Servings 4 (2 cup)
Prep Time

Ingredients

  • 2/3 cup Wheatberries rinsed
  • 1/3 cup resh squeezed lime juice
  • 1/2 cup olive oil
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Honey
  • 1-2 tbsp Minced Garlic
  • 1 lbs 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)

Instructions

  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.