Susan's Recipe Book

Wheat Berry and Barley Salad with Smoked Mozzarella

Wheat berry salad being assembled in a bowl on a spotless kitchen counter.

Originally from Gourmet magazine, July 1994. Prep time: 45 minutes. Serves 8 to 10.

Ingredients

1 cup wheat berries
1 cup pearl barley
1 small red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with ½ teaspoon salt
¼ cup balsamic vinegar
¼ cup olive oil (preferably extra-virgin)
6 scallions, chopped fine
1½ cups cooked corn (cut from about 2 large ears) (I use frozen corn)
½ pound smoked mozzarella cheese, diced fine
1 pint vine-ripened cherry tomatoes, halved
½ cup chopped fresh chives

Directions

Stir wheat berries into a kettle of salted, boiling water. Cook at a slow boil for 30 minutes.
Stir in barley and cook grains at a slow boil 40 minutes While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil. Drain grains well and add to onion mixture. Toss mixture well and cool.
Add scallions, corn, mozzarella, tomatoes, and chives. Add salt and pepper to taste, and toss well.

Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Berries are whole grains that have been minimally processed--they have been hulled but still have the bran and germ intact.

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