10-ingredient Mediterranean salad with wheat berry, tomato, and roasted leeks and onion. Dressed in a simple homemade Greek dressing. Healthy, light, and incredibly filling. Keep gluten-free by subbing quinoa or another gluten-free grain of choice.
Bring 3 cups water to a boil in a small saucepan. Then add salt and wheat berries and reduce heat to a simmer. Cover and continue cook for 25-30 minutes or until tender. They should be chewy but not tough.
Drain and add to a large serving bowl. Add 2 tsp olive oil and a pinch of salt for added flavor (amounts as original recipe is written // adjust if altering batch size).
Prep leeks and onions, then place on a foil- or parchment-lined baking sheet and toss with 1 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Bake for 23-28 minutes or until tender and golden brown. Toss halfway through for even cooking. Set aside.
In the meantime, prepare dressing by combining all ingredients except olive oil in a small mixing bowl. Stream in olive oil as you whisk to emulsify. Otherwise, add all ingredients to a jar and shake vigorously to combine. Taste and adjust seasonings as needed.
Add tomatoes, olives, roasted leeks and onions to the wheat berries and toss with enough dressing to coat. You’ll likely have leftover dressing.
Serves 4 generously (as original recipe is written). Cover and refrigerate to keep for up to several days. The longer it sits and marinates, the more intense the flavor becomes.
Additional garnishes might include hummus, pine nuts, parsley and pita chips.
*Keep gluten-free by subbing quinoa or another gluten-free grain of choice. *Wheat berry instructions from the Kitchn *You can sub 1/4 cup fresh oregano, chopped per 1 tsp dried. *Dressing adapted from Ina Garten *Nutrition information is a rough estimate.