First off let me start by saying that this weekend was fannnnntastic!
Ample pool time, happy hours, shopping, good food, time with friends and family… pretty much perfect if you ask me 🙂
What about you? How was your weekend? I hope just as wonderful!
Amidst it all I also decided to get creative in the kitchen and try out a new-to-me ingredient: the wheatberry! read more —> here
I turned these fun lil’ chewy poppy grain berries into a delicious fig balsamic infused summer salad, laced with fresh veggies and creamy feta.
If you’ve never cooked with wheatberries before – much like myself – you’ll find that they are very easy to prepare but just require a bit of planning ahead…
No biggie 😀
Soaked overnight in some H20 and then simmered, covered, on the stovetop for an hour the next morning.
Voila! They’re now ready to go.
I threw the cooked wheatberries into the fridge while we went and soaked up some rays out in the country at my friend’s pool this afternoon – love it here!
Remember this place?
It was 85 degrees and GORGEOUS out once the rain passed. And after days on end of 100+ degrees, this was a much welcomed treat!
The shetland pony came out for a visit this time around too… gotta love the country 😉
Steph spots the animalz.
By the time we got home the wheatberries were nice n’ cool and ready to be thrown together into a quick salad using a bunch of farmers market goodies!
Fresh cherry tomatoes – $3.00 for seriously like 9,032 tomatoes. This was probably only the half of it.
My tomato heaven 🙂
Green beans, my new favorite summer staple, aside from the above tomatoes which are always the winnah but ?fruit?vegetable?who knows?!
The freshest most flavorful sweet peppers of all time. These banana peppers are not only super cool to look at but taste out of this world!
Then it all came together, easy as 1-2-3-?4?-?5?
1. Wheatberries, about 2-3 cups cooked and cooled (forgot to measure ooops!)
2. Green beans, trimmed and cut into 1′ pieces then placed in the microwave for 2 minutes with a bit of water to steam just a bit. Cool in some icy water & drain before adding to salad.
3. Chopped peppers.
4. Halved cherry tomatoes.
5. The dressing. I used this tangerine fig balsamic to create a wonderful vinaigrette with a bit of olive oil. Paired perfectly with the green beans!
Just whisk together 1/4 cup vinegar with 1/8 cup olive oil and pour over salad. Season with sea salt and black pepper and give a good stir to incorporate.
Any good balsamic vinegar, slighty sweet preferably, would work great as well.
Then topped with a bit of crumbled, salty feta to serve!
Feel free to mix this in if everyone in your household enjoys cheese (ehh hmmm lil sis 😉 )
The salty feta and sweet fig balsamic vinegar were just made for each other, in my opinion! 🙂
The wheatberries were so fun too, definitely won’t be the last time these make it into the CookinFanatic kitchen! They are a bit chewy, hearty and just all around fun to eat.
Add in the crisp, fresh green beans and peppers and this salad was just workin’ its magic!
Definitely a great meal to end a wonderful weekend! Lucky for me, we have lots-o’-leftovers as well! Does that mean the weekend won’t end either? *sigh* 😉
Balsamic & Feta Summer Wheatberry Salad
- 2-3 cups cooked wheatberries
- 2 cups green beans, cut into 1″ pieces
- 2 cups cherry tomatoes, halved
- 3 summer peppers, chopped
- 1/4 tangerine fig balsamic vinegar
- 1/8 cup olive oil
- sea salt & black pepper to taste
See directions above.
Have you ever cooked with wheatberries before?