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Wheat Berry Salad close up

Grilled Vegetable and Wheat Berry Salad with Lemon Thyme Vinaigrette

A perfectly delicious (and healthy) side dish everyone at your picnic will love!

Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Laura Yautz

Ingredients

  • 1 cup dry Wheat Berries
  • 4 cups Water
  • 1 small Eggplant, sliced
  • 2 small Yellow Squash, sliced
  • 1 bunch Asparagus
  • 1 bag Mini Peppers
  • 5 stalks Green Garlic (or Green onions)
  • 5 Green Onions, white part only (reserve greens for garnish)
  • 1/4 cup Olive Oil
  • Lemon Slices to grill for garnish if desired

Lemon Thyme Vinaigrette

  • 1/3 cup Lemon Juice
  • 2 Tbsp White Wine Vinegar
  • 1 1/2 Tbsp Fresh Thyme, stems removed

Instructions

  1. In a medium sauce pan, boil water and wheat berries over medium-low heat for about an hour, until wheat berries are soft (they will not absorb all the water, and will not split open). Drain and rinse wheat berries. Set aside.

  2. Meanwhile, preheat grill on medium heat. Brush vegetables with olive oil, and grill until softened and grill marks appear; about 5-10 minutes on each side.

  3. Combine vegetables and wheat berries in a large bowl.

  4. Whisk together lemon juice, vinegar and thyme. Pour over vegetable mixture.

  5. Combine all ingredients and refrigerate until cold. Serve cold, garnished with grilled lemon slices onion greens, and thyme sprigs, if desired.