This is a big recipe that I made to take to a neighborhood picnic. I thought that there would be a little left over; but every last wheat berry was eaten. There were lots of compliments. Perfect for the 4th of July gathering – whole grains, herbs and vegetables – Mediterranean-style and delicious.

Ingredients:

Vinaigrette Ingredients:

½ cup red wine vinegar
2 tablespoons fresh limejuice
1/3 cup extra virgin olive oil
½ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons Dr. Grandma’s Delight All-Natural, Zero-Calorie Sweetener
1 teaspoon garlic, minced
3/4 cup fresh mint, chopped
½ cup fresh chives, chopped
1/3 cup fresh tarragon, chopped

Salad Ingredients:

12 ounces of olives, drained
1 cup red pepper, diced
2 cups summer squash, diced (zucchini, patty pan or yellow squash)
2 cups feta cheese, crumbled
4 cups cooked and cooled wheat berries

Directions:

If you have cooked frozen wheat berries, remove 4 cups from the freezer. Defrost in the microwave for a minute or two. If you don’t have cooked wheat berries, cook 2 ½ cups raw whet berries in 6 cups water for about an hour to 1 ¼ hour, until desired tenderness.

Combine all vinaigrette ingredients; stir together. Stir in the salad ingredients and refrigerate until ready to serve.