"I think grain salads should be everybody’s go-to when the going gets tough. They are gorgeous, healthy, and satisfying one-dish meals that hold relatively well at room temperature (great for make-ahead dinners or to take to a friend’s place). This grain salad features soft, golden White Sonora wheat berries; their mild flavor and chewy texture is a great canvas for whatever vegetables and fruits you happen to have on hand. Here they’re paired with summer vegetables and herbs, rich and salty feta (chewy grains beg for a creamy element; avocado could easily stand in), and bright, juicy fruits.
Tips—If you don’t have White Sonora wheat berries, farro, freekeh, or even white quinoa can be used. I recommend dry-toasting all grains and soaking them overnight; this advance prep doesn’t take much time, but it does decrease cooking time and increase flavor, nutrition, and digestibility. To make this salad nondairy, you can substitute 1 large firm, ripe avocado (cut into a 1-inch dice) for the feta." --Michelle McKenzie
1. To prepare heirloom wheat, dry-toast wheat berries in medium pot over medium-high heat 3 - 5 minutes, or until a shade darker. Let cool to room temperature. Cover with cool water and soak overnight (leaving at room temperature is fine).
2. Drain wheat berries. Fill same pot three-quarters full with water and bring to a boil over high heat. Add generous pinch of salt and return wheat berries. Lower heat and simmer 35 - 60 minutes. Drain and return to pot. Off heat, toss still-warm grains with vinegar, another pinch salt, and olive oil. Taste and adjust seasoning. Let cool to room temperature.
3. Meanwhile, to prepare salad, whisk together vinegar, 2 pinches salt, and olive oil in large mixing bowl. Using hands, gently toss melon, vegetables, and cooled wheat berries in the vinaigrette with greens and half the herbs. Taste and add more salt, acid, or oil, as needed. Turn out salad on wide serving platter and top with feta and remaining herbs. The salad—without melon, herbs, and cheese—can be cooked and dressed up to 2 days in advance; let come to room temperature before adding the reserved ingredients and serving.
From The Modern Larder: from anchovies to yuzu, a guide to artful and attainable home cooking by Michelle McKenzie. Photography by Rick Poon.
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