Chimichurri is an Argentinian tangy herb sauce that is traditionally served as a condiment for grilled meats. The zesty combination of parsley, cilantro, garlic and hot pepper livens up the earthy flavor of wheat berries, while the crisp cucumbers, juicy sweet corn and cherry tomatoes create a refreshing, light meal. You can substitute wheat berries with spelt berries, wild rice or Israeli couscous.
Recipe courtesy of Amy Chaplin
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Summer Wheat Berry Salad with Chimichurri Dressing
Total:
2 hr 25 min
Prep:
15 min
Inactive:
5 min
Cook:
2 hr 5 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 25 min
Prep:
15 min
Inactive:
5 min
Cook:
2 hr 5 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Wheat Berry Salad:
Chimichurri Dressing:

Directions

For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.  

Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries. 

For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve.

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