Greek is one of my favorite salad types. Greek salads always include bold flavors and lots of color! This salad is perfect for the summertime using fresh and widely available produce, like cucumbers and tomatoes. I like to make a big batch to take to work all week long. Everyone is jealous at lunch time when I open up my mug!
In this Greek salad I use wheat berries in place of lettuce or pasta from a traditional salad or pasta salad. Have you ever tried wheat berries? 
I love the chewy texture, and you can’t go wrong with whole grains! Wheat berries are the whole wheat grain before any processing. They take a long time to cook, but don’t require any attention, so you can set the pot and walk away. That. Simple.
Wheat berries are my go-to whole grain. They are one of the most affordable whole grains out there. Enough wheat berries for this salad cost about $1 at my local co-op. Their chewy texture go well with crunchy vegetables and they absorb flavors well. If you avoid gluten, you could try this recipe with quinoa or rice. The texture will be changed substantially, but the bold flavors will still shine through. Let me know in the comments below if you try this salad. Enjoy!
- 2 cups wheat berries
- 3 cups cooked chickpeas
- 1 large cucumber, diced
- 1 large tomato, diced
- 4 oz feta cheese, crumbled
- 4 garlic cloves, minced
- 20 black olives, sliced (optional, but delicious)
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp dijion mustard
- 1 tsp salt
- Cover wheat berries with about 1 inch of water. Bring to a boil and simmer for 45 minutes. Drain.
- Combine wheat berries, chickpeas, cucumber, tomato, garlic, feta, and olives (if using) in a large container.
- In a small bowl, whisk together dressing ingredients.
- Pour dressing over salad and stir well to combine. Serve.
