wheatberry salad

Provencal Wheat Berry Salad | Steven Dunn of Oui Chef

Generously shared by Steven Dunn via Oui Chef 


  • 1 cup wheat berries
  • A handful of pitted kalamata olives
  • About 2 dozen cherry tomatoes
  • 10 large basil leaves roughly chopped
  • 2 cups loosely packed arugula
  • 1 roasted yellow pepper
  • Shallot-Thyme vinaigrette to taste


Pre-heat the oven to 400 F degrees.

Bring 2 1/2 cups of water to a boil in a heavy bottomed sauce pan, toss in the wheat berries, give a quick stir, then turn off the heat and cover. Let the wheat berries soak like this for about an hour. Turn the burner back on, bring to a boil, then drop the heat to low, cover the pan, and let the wheat berries cook for 30-40 minutes. Start checking for doneness when a few of the grains have started to burst, and cook to the degree of doneness you prefer. I like mine al dente, with a little bite to them. When they are done, drain them thoroughly and place them in a large bowl to cool. Drizzle a little olive oil on them and stir to coat to keep them from getting sticky. Season lightly with salt and pepper. Reserve.

Quarter the pitted olives and place them in a bowl with the tomatoes. Coat generously with olive oil, and lightly season with salt and pepper. Lay these on a rimmed baking sheet and place them in the oven to roast for 25 minutes or so, until the tomato skins are nicely blistered. Remove from the oven, and add (along with any accumulated juices) to the bowl of wheat berries. Slice the roasted pepper and add to the bowl as well.

For the vinaigrette, place 1 teaspoon dijon mustard in a bowl with a pinch of salt, and a few grinds of fresh pepper. Whisk in 2 tablespoons of sherry wine vinegar (or some other kind if you prefer) until all the salt has dissolved. Slowly drizzle 6 tablespoons of EVOO into the bowl, whisking all the while to achieve a thick emulsion. Add 1 tablespoon finely minced shallot, and 1-2 teaspoons of minced fresh thyme. Check for seasoning and reserve.

Just before serving the salad, toss the arugula and chopped basil into the bowl with the wheat berries, add about half the vinaigrette and some salt and pepper, mix and taste. Add more vinaigrette and S&P to your liking.




Quinoa and Green Bean Salad with Fresh Herbs | Katherine Rossmoore of Better Living Through Foods


  • 1 Cup quinoa, rinsed (any color)
  • 1 Cup of chopped green beans (about one inch pieces) or about 2 Cups of whole green beans
  • 1/3 cup raw pine nuts, lightly toasted
  • 1 Cup raw chopped zucchini
  • 1 Cup raw sliced fennel
  • One big handful of mixed fresh herbs: chives, Thai or fresh basil, mint, parsley and oregano; lemon thyme would be nice too.


  • 3 Tablespoons freshly squeezed lemon juice;
  • 2-3 T good quality extra virgin olive oil
  • Good sea salt (like Maldon or Celtic) to taste, and black pepper, optionally.


Cook the quinoa like pasta, except with NO SALT! Put a large pot of water to boil, add the quinoa and stir occasionally for a total of 15 minutes, or until the little spirally white part separates from the seed.

Create an ice bath, (large bowl of ice water) for plunging the beans and grain into when finished.

Lightly toast the pine nuts in a dry skillet, paying careful attention so they don’t burn.

Throw the green beans into the quinoa water for the last 4 minutes, blanching the beans while the quinoa finishes. Then, when done, drain the mixture into the strainer and plunge into the ice bath (or just run cold water over) so that the green beans stay bright green.

While the grain mixture cools, chop the zucchini and fennel and dice up your big handful of fresh herbs.
Whisk the lemon juice and olive oil in the bottom of a large bowl and then pour the quinoa mixture into the bowl, tossing well to coat with dressing and then add the rest of the vegetables and herbs. Add the pine nuts once they’ve cooled. Add at least 1 teaspoon salt, (and then more or not) plus pepper to taste.

The fresh herbs really obviate the need for more zing in the dressing! If you have no fresh herbs, add some crushed red pepper and a teaspoon of Dijon mustard to the dressing.