Wheat Berry Salad with Watermelon and Arugula

An intriguing combination of sweet watermelon and tangy arugula makes for a refreshing summer salad! The cucumber slices and sunflower seeds add crunch, and it is finished with fresh mint. Wheat berries provide a nutty flavor and chewy texture, but other whole grains can be used to make this salad -- try quinoa, farro or brown rice. 

Serves:

• 4-6

Ingredients:

• 1 ½ cups cooked wheat berries (about ½ cup dry)
• 1 cup cucumber, peeled, seeded and sliced
• 1 ½ cups seedless watermelon, cut into ¼” dice
• 2 cups arugula
• 3 Tbsp chopped fresh mint
• 2 Tbsp toasted sunflower seeds
• ½ cup feta cheese, crumbled (optional)

Dressing:

• 1 ½ Tbsp olive oil
• 1 Tbsp white balsamic vinegar (can substitute white wine vinegar)
• ¼ tsp salt
• 1/8 tsp freshly ground black pepper

Instructions:

1. To prepare dressing: whisk together olive oil, vinegar, salt and pepper. Set aside.
2. Put cooked wheat berries in a large serving bowl. Pour dressing over the wheat berries; toss to coat.
3. Add prepared cucumber, watermelon, arugula, and mint. Stir gently to combine.
4. Sprinkle with sunflower seeds and feta cheese, if using.

Source:

www.cookinglight.com