The Cooperative Grocery that I’m a member of is a drop-off point for the Full Belly Farm
CSA and we also carry Full Belly whole wheat flour and wheat berries. I haven’t made a wheat berry salad in years, but I figured I would just treat it like farro. I didn’t know that it would be better than farro. Wheat berries stay firm and have a pleasant little pop when you bite into them. While farro is delicious in salads, it sometimes can get a little mushy. And when you consider that wheat berries=local and farro=Italy, it makes sense to go with the old standby instead of the trendy import.
I soaked the wheat berries all day and then cooked them for about 45 minutes. I drained, then tossed them while warm with all the fixings you see here: oil-packed tuna, avocado, green beans, green onions, arugula, basil, radishes, hard-boiled egg, kalamata olives, and a simple mustard, lemon, sherry-shallot vinaigrette—a Nicoise of sorts. The leftovers made a fantastic lunch the next day.
I think I’ll be making this a lot and varying the ingredients by the season. I can imagine cherry tomatoes, feta, and corn. Or, beets, goat cheese, and toasted walnuts. Or cubed roasted squash and slivered fennel. You get the picture.