A delicious, light yet filling salad recipe of chewy, subtle nutty wheat berries and juicy watermelon tossed with a simple tangy raspberry vinaigrette.
Wheat berries are high in fiber, low in calories and packed with vitamins and minerals. and are as easy as rice to prepare — perfect for a meal any time of year. You can purchase wholewheat berries at your local whole foods market or specialty food store.
- Combine wheat berries and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer until tender, about 50 minutes. Drain and let cool.
- Cut the flesh from the watermelon and cut into bite size pieces, removing and discarding the seeds, and add into the wheat berries together with parsley leaves and olive herb needles.
- In a small bowl, combine raspberry vinegar, salt, cayenne pepper, and whisk until salt is dissolved. Whisk in the olive oil until well blended. Pour the dressing over the wheat berry mixture and toss gently until everything is coated and evenly mixed.