It’s Memorial Weekend, so it must be barbecue time.
Here’s a versatile little salad with bright summer undertones for just such an occasion. It is affectionately referred to as my Mediterranean salad since it includes a combination of sweet tomatoes and peppers—and quite often cucumbers.
If you are including cucumbers, add them just prior to serving for best results. I’ve kept the herb contribution fairly minimal in this recipe, but I actually prefer far more whenever possible, and mint is especially good. A lemony dressing is essential to really bringing it all alive.
In an effort to include more whole grain alternatives to meals, here plump wheat berries balance nicely with the garbanzo beans. The berries require some advance cooking time: 60 minutes on the stovetop, and 35 minutes under pressure. Lacking that, replace the wheat berries with quicker alternatives like bulgur wheat or couscous.
The salad can be made a day ahead and it holds nicely. As with many Mediterranean dishes this one shines at room temperature, making it ideal for a day trip or as a side for relaxed outdoor grilling and dining.
Its colorful composition works well as part of an easy snacking platter with sliced meats, cheeses, condiments and such.
Or, along-side the salad, add small romaine leaves and pita crisps for scooping up bite sized portions. Happy Memorial Day!
- 1½ cups cooked wheat berries, couscous, or bulgur wheat
- ¾ cup garbanzo beans, drained
- ½ cup baby tomatoes, half
- ⅓ cup green, red, or mixed baby peppers, seed, chop
- ½ cup parsley or more, chop
- ⅓ cup green onions or 1/2 shallot, small chop
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 clove garlic, mash & mince
- 1 tsp fresh thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt and freshly ground pepper
Accompaniments: Fresh romaine, Bibb lettuce, or spinach leaves; Kalamata olives, feta or paneer cheese, parsley, lemon slices
- Combine dressing in a small container and set aside.
- In a medium bowl place the wheat berries through green onions, sprinkle with salt and pepper and toss.
- Drizzle about ⅓ cup dressing over the salad and toss to lightly coat. Refrigerate a couple of hours or overnight. Adjust seasoning, add dressing as needed.
- Serve chilled or room temperature with a light drizzle of fresh lemon juice over the top. Serves 4.