Spring is here!
Did you know? Have the warm breezes and bright sunshine and rain showers found you yet this year?
Our spring got off to a slow start, but it is here – finally – in full force.
And spring here means two very important things for me:
1. I start pulling out skirts and dresses again.
2. Our farmer’s market is full of strawberries and greens.
This also means that I spend way too much money each week on strawberries, but I can’t help it. Every single berry is red to the core. Juicy. Sweet. Each one perfectly ripe, picked the morning you buy them.
This past weekend, I bought a gallon. I am happy to say that more than half of them are already gone, and this is the only recipe I’ve made with them. The rest half been eaten on their own or in yogurt or with breakfast in some way.
I also grabbed some local chives, mint, and basil at the market and decided they needed to be mixed together in some way. All the best of spring in one dish: that’s what I was going for.
I don’t think you can ever go wrong if you’re using fresh, ripe strawberries, but the mix of herbs in this highlights everything good about the juicy strawberries and chewy wheatberries.
If spring hasn’t hit you yet, maybe making this dish will bring it to you faster.
Strawberry Wheatberry Salad
- 2 cups wheatberries, uncooked
- 4 cups water
- 1 tsp salt
- 1 cup strawberries, chopped
- 1/4 cup chives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup radishes, halved and sliced
- 1/4 cup olive oil
- 2 tsp dijon mustard
- 2 tsp orange zest
- 1/4 cup fresh orange juice
- 1 tsp salt
- 1/4 tsp pepper
Put wheatberries, water, and 1 tsp of salt in pot and bring to a boil. Let simmer 30-40 minutes or until the wheatberries are as chewy as you want them.
In large bowl, whisk the olive oil, dijon mustard, orange zest, orange juice, salt, and pepper together.
Add strawberries, chives, basil, mint, and radishes to the dressing mixture and toss to combine.
Once the wheatberries are cooked, let them cool 10 minutes.
Toss the wheatberries with the strawberry and dressing mixture.
Serve warm, cold, or at room temperature.