strawberry mint wheatberry salad.

I’ve only ever cooked wheatberries twice in my life. The first was rather recently for a KERF recipe, Roasted Root Vegetable Wheatberry Salad. When my mom mentioned she made a strawberry wheatberry salad with fresh mint and goat cheese a la Giada, I found the recipe online within nano seconds.

With a basket of farmers’ market strawberries turning more ripe by the hour, and a bunch of fresh basil at the end of its green glory, I decided to spend part of my Sunday afternoon squeezing citrus and chiffonading fresh herbs. I enjoy spending the little extra time on the weekends to prepare healthy meals – typically salads – that I can eat throughout the week when I’m on the run.

Strawberry Mint Wheatberry Salad

slightly modified from Giada’s recipe

• 1 c. wheatberries
• 2 c. water
• 1/4 c. fresh orange juice (from 1 orange)
• 1 T orange zest (from 1/2 orange)
• 2 T extra virgin olive oil
• 1 T honey
• sea salt + fresh black pepper
• 1/4 c. fresh mint leaves, finely chopped
• 1/4 c. fresh basil leaves, finely chopped
• 12 strawberries, hulled + quartered
• 1/3 c. crumbled goat cheese
• 1/4 c. walnuts, toasted + chopped

In a medium saucepan, bring water to a boil. Add wheatberries, reduce to a simmer and cook – covered – for approximately 90 minutes*. Drain the wheatberries in a colander and rinse with cold water. Transfer to a mixing bowl.

In a small bowl, whisk together the orange juice, zest, olive oil, honey, salt and pepper. Pour the dressing over the wheatberries and add the herbs, strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Let chill in the refrigerator until ready to serve.  

*I’m no expert at cooking wheatberries. I did not soak the berries beforehand, which I know is a common method. If you know of a quicker cooking technique, go for it… and do share!

 

 

This salad was everything I was imagining and more. I think the addition of fresh basil was a smart decision. The variety of textures and flavors is superb. I would highly recommend making this for your next summer potluck or serving it alongside the protein of your liking.

* * *

Today I went swimming!! The WREC pool is simply gorgeous, so I’m not sure why it’s taken me this long to dig out my lime green Speedo from my high school days and jump in. After swimming competitively for 5 years, I quit cold turkey at the end of my sophomore year season. This is when my interest in running came into focus, and I’ve hardly splashed in a pool since.

source

I’ll tell ya, having an entire pool to yourself on a sunny Sunday morning with the country radio playing through the outdoor sound system is a relaxing way to end the workout week.

I swam 2,000 yards in ~55 minutes, stopping frequently to catch my breath. (For as much cardiovascular exercise that I do, I was surprised that I felt “out of breath”.) I’ll record the details of my next swim workout. I already have a swim date planned with my friend tomorrow morning :)

Do you enjoy swimming?

* * *

T-2 weeks ‘til my group exercise instructor certification. I better get studying!

Hope you’ve had a healthy and happy weekend,

HP