Warm Wheat Berry and Smoked Gouda Salad

Warm Wheat Berry and Smoked Gouda Salad

Serves 4
This impressive side dish, flavored with smoky gouda cheese, is a delicious accompaniment for roasted meats like pork loin, chicken thighs and turkey breast.
  • 1 cup Mt. Athos green olives with kritamo, drained and halved (reserve 2 tablespoons brine)
  • 2 shallots, finely chopped
  • 2 tablespoons lemon juice
  • 1/2 lemon, finely chopped, Zest of
  • 2 teaspoons extra-virgin olive oil
  • 1 cup uncooked hard winter wheat berries, rinsed
  • 1/2 teaspoon fine sea salt
  • 1 bay leaf
  • 1 cup (4 ounces) cubed smoked Gouda
  • 1/4 cup toasted walnuts, chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
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Put olives and reserved 2 tablespoons brine, shallots, 1 tablespoon of the lemon juice and zest into a small glass bowl. Pour enough oil over olives just to cover, cover bowl with plastic wrap and refrigerate overnight. Put wheat berries into a medium bowl, cover with water and set aside to let soak overnight; drain.

Bring 5 cups water and salt to a boil in a medium pot. Add drained wheat berries and return to a boil. Reduce heat to a simmer, add bay leaf and cover. Cook, stirring occasionally, for 55 to 65 minutes, or until tender but still chewy, adding more water if needed; drain well and discard bay leaf.

Meanwhile, transfer gouda and marinated olives to a large bowl and set aside to let come to room temperature. When cooked, add drained wheat berries, walnuts, parsley and remaining 1 tablespoon lemon juice to bowl, mix well and serve.
Nutritional Info: 
Per Serving: 360 calories (160 from fat), 17g total fat, 6g saturated fat, 30mg cholesterol, 740mg sodium, 39g carbohydrates, (7 g dietary fiber, 1g sugar), 15g protein.
Special Diets: 

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