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Warm Wheat Berry and Smoked Gouda Salad
- 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
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.
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- 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