Wheat Berry and Summer Vegetable Salad

This whole grain dish offers toasty, chewy goodness along with the freshness from the summer garden. It travels well, holding up better in summer heat compared with mayonnaise-based salads.

Makes 8 to 10 servings

1 1/2 cups wheat berries
5 cups water
Salt
7 tablespoons extra-virgin olive oil
2 shallots, peeled and thinly sliced
1 small eggplant, peeled in intermittent rows and cut into 1-inch cubes
1 medium green zucchini, diced
1 medium yellow squash, diced
2 teaspoons fresh thyme leaves
3 plum or 1 vine-ripened tomatoes, cored and diced
2 cups torn loose leafy greens
2 1/2 tablespoons balsamic or red wine vinegar
Salt and freshly ground black pepper

Bring the water to a boil, season with salt, and add the wheat berries. Reduce the heat to maintain a low boil, partially cover, and cook, stirring occasionally until tender, about 45 minutes. Drain well and transfer to a large bowl. Stir in 1 tablespoon of the olive oil and set aside.

In a medium skillet set over medium heat, cook the shallots in 2 tablespoons olive oil until softened, about 2 minutes. Increase the heat to medium-high and stir in the eggplant, zucchini, squash, and thyme. Cook, tossing or stirring occasionally, until softened and pale golden, about 7 minutes.

Stir the vegetable mixture into the wheat berries. Gently stir in the tomatoes and greens and spoon into a decorative bowl or platter.

To prepare the dressing, whisk together the remaining 4 tablespoons olive oil and the vinegar and season to taste with salt and pepper. Add the dressing to the salad and toss to combine. Let cool and serve at room temperature.

TD&N Nutrient Analysis: Calories: 274; Total Fat: 13 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 9 g; Cholesterol: 0 mg; Sodium: 10 mg; Carbohydrates: 34 g; Fiber: 7 g; Protein: 7 g

— Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition