Balsamic Wheat Berry Salad with Basil

Another wholegrain, healthful salad for you!  It's simple and so yummy!  And it's that perfect picnic dish that can be served at room temperature.  The whole idea behind this salad is to make the dressing and the wheat berries, then add any seasonal veggies or whatever is on sale at your local grocery store or farm stand.  Make it your own and just watch your friends and family enjoy!

Happy Cooking!
Sarah

Balsamic Wheat Berry Salad with Basil
1 cup wheat berries
1/4 cup balsamic vinegar
1/4 cup olive oil
1 shallot, finely chopped
1-2 cloves of garlic, minced (this is your preference, depending on how much you love garlic)
salt and pepper to taste
2 medium sized tomatoes, diced
1 bunch of asparagus, trimmed, cut into 1 inch pieces, and roasted (set them aside to cool down).
10 kalamata olives, chopped
1/4 cup of freshly chopped basil

In a large pot, (I usually use my pasta pot), cover the wheat berries generously with water and bring to a boil.  Reduce to simmer and simmer for 60-70 minutes, or until the wheat berries are tender.

Meanwhile, prepare the dressing - you will add the hot wheat berries to the dressing once they are cooked.  In a large bowl, whisk together the balsamic, olive oil, shallots, garlic, salt and pepper.  

Once the wheat berries are cooked, drain them and immediately add the hot wheat berries to the dressing.  Set aside to cool to room temperature.

Now to the asparagus...wash, trim, and cut the asparagus.  Place on a foil lined cookie sheet (sprayed with cooking spray) and roast in the oven at 400 degrees for 10 minutes or until tender-crisp.  You can season them with salt and pepper if desired (I ALWAYS do).  Set aside until cool.

Meanwhile, chop all the tomatoes, basil, and olives.

Once everything is at room temperature, combine it all, and mix to combine.  Taste for seasoning and add more salt and pepper if you would like.  Eat immediately or place in the refrigerator.  Enjoy!!